This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Wash and scrub the potatoes. Steam until tender - about forty-five minutes.
Peel the potatoes, then cut into quarters and eighths. Let stand an hour in cold salted water, then dry on paper towels. Place in a frying basket and fry in deep fat hot enough to brown a bit of bread in one and a half minutes.
Select well-shaped sweet potatoes and boil or steam them as directed. Peel, cut in halves lengthwise and dip in melted butter or other fat till well covered. Place in a wire broiler and broil on each side over a moderate heat till well browned. Serve on a hot dish covered with a paper doily.
3 cupfuls need sweet potatoes 1/4 cupful butter
1 1/2 teaspoonfuls salt Fepper
Beat well, place in a buttered baking dish and brown in a quick oven.
2 1/2 cupfuls mashed sweet potatoes 1 tablespoonful butter 1/2 teaspoonful salt
1 tablespoonful sugar 1 egg, well-beaten Extra butter and sugar
Butter a baking dish. Beat together the potatoes with the butter, salt, sugar and egg and pile in the baking dish. Dot with butter, sprinkle with sugar and bake until brown in a moderate oven.
Steam sweet potatoes until tender. Peel and place in a dripping pan in a hot oven with one slice of bacon for each potato. Cook until the bacon is crisp, and the potatoes are slightly browned.
Boil or steam sweet potatoes until tender. Peel and cut in thick slices lengthwise. Place in a buttered pan, cover with bits of butter, a thick sprinkling of brown sugar, and a little cinnamon, and bake until a rich brown.
Boil or steam long, narrow sweet potatoes in their jackets. Remove the skins, then cut the potatoes in thin crosswise slices and brown them quickly in deep fat. Drain on crumpled paper, and transfer to a shallow baking dish; dust sparingly with salt and granulated sugar, and pour over a little maple syrup. Heat quickly in the oven and serve.
Cut boiled sweet potatoes into lengthwise slices. Lay in a well-oiled dripping pan, or baking platter, cover thickly with chopped roasted peanuts, pour over a little melted butter and brown in a quick oven.