This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup brown or maple sugar 1/4 cup water
Boil the potatoes without paring them, and when tender drain and strip off the skins. Make a sirup by boiling together the sugar and water. Cut each potato in half or in thick slices, dip each piece into the sirup and lay it in a greased baking-dish. Season with salt and pepper and bits of butter. When all the potato is in the dish, pour over it any sirup that remains and bake in a quick oven (400°-450° F.) until the potatoes are brown. They will brown quickly.
No. 2 - Use the same quantities as for No. 1. Pare the potatoes and boil until about half done. Drain, cut in lengthwise slices, and lay in a shallow greased pan. Spread generously with butter and pour over all the sirup. Bake in a moderate oven (3$0°-400° F.) basting frequently with the sirup until the potatoes are transparent. It may be necessary to add more sirup during the baking. An hour or more is usually required for these potatoes.