This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
(Ipomaea Batatas, Lamarck)
The sweet potato is very different in every way from our common white potato. It is not so nutritious, nor easily digested. It contains less starch and more sugar, gum, dextrin and pectose. It requires more care in cooking. If the skin is cut or broken before boiling, it absorbs water, and becomes moist, solid and indigestible. All varieties of sweet potatoes may be cooked after the same rules. Those grown in the far South contain a little more sugar and less starch than those grown in the North; for this reason they are best panned in the oven. They are good baked, but pasty and heavy when boiled.
Scrub the sweets, being careful not to break the skin. Soak them for twenty minutes in cold water. Drop them in a kettle of boiling water, and boil slowly until you can pierce them to the centre. They must not be very soft. Drain them, put them in a baking-pan and then in a hot oven for ten or fifteen minutes to dry. Peel quickly and serve in a hot uncovered dish.
Cut hot boiled, peeled, sweet potatoes into halves. Put them in a baking-pan, flat side down. Baste them with melted butter, dust thickly with sugar, and brown quickly in a hot oven.
Cut underdone boiled, peeled sweet potatoes in slices crosswise. Put a layer of these, half inch slices, in a baking-dish; sprinkle over two tablespoonfuls of sugar, then another layer of potatoes, and then sugar. Add a half cupful of boiling water, cover the dish and bake in a hot oven half an hour, or until soft and transparent. Serve in the baking-dish.
Scoop the centres from six good-sized baked potatoes. Mash or put them through a vegetable press, add a tablespoonful of butter, a teaspoonful of salt; beat over hot water until they are light. Fill the skins or shells, and bake fifteen in a hot oven. For luncheon, chopped nuts or hard-boiled eggs may be added and the mixture baked in a dish.
Proceed as in "puff." When the mixture is light, form into cylinders, dip in egg, roll in bread-crumbs and fry in hot, deep fat.
Cut cold boiled sweet potatoes into slices a quarter of an inch thick. Brush each slice on both sides with butter; place them in a wire broiler, and broil them over a clear fire, or under the oven jets in a gas stove; when brown on one side turn and brown the other. Dish on a hot platter; dust with salt and pepper, and serve at once.
Pare and cut raw sweet potatoes into slices of a quarter of an inch, lengthwise. Have two pans of deep fat, or fry them in a pan of cool fat first, then heat it and refry them. Put a few at a time in the frying basket, put them down into the cool fat (240° Fahr.) and cook them until the edges begin to brown; turn them out on a soft paper until you have them all fried. When ready to serve, heat the fat to 300° Fahr. and refry a few at a time. If correctly done they will be dry and light, puffed.