This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Cut cold boiled sweet potatoes in one-half-inch cubes; there should be two cups. Put in a saucepan with two tablespoons butter and cook three minutes. Season with one-half teaspoon salt, one-eighth teaspoon black pepper and few grains paprika; then sprinkle with two tablespoons flour and pour over one cup rich milk. Cook very slowly twenty minutes.
Wash and cook six medium-sized sweet potatoes in boiling salted water to cover. Drain, peel, cut in halves, lengthwise, arrange in buttered baking dish, sprinkling each layer with sugar, using one cup in all. Pour over one-half cup melted butter. Cook in a slow oven two hours.
Cut three medium-sized cold boiled sweet potatoes in one-third-inch slices and saute in butter until delicately browned. Put one-fourth cup sugar and one tablespoon boiling water in small saucepan, place on range, bring to the boiling point and let boil until of the consistency of a thick syrup. Put one-half tablespoon syrup in chafing dish, add potatoes, sprinkle with salt, paprika and a few grains cayenne. Add one-fourth cup brandy, put lighted match to brandy, and as soon as brandy begins to burn, toss potatoes (using a fork and spoon) until brandy stops burning.
Wash and pare medium-sized sweet potatoes, and cut in one-third-inch slices, lengthwise. Parboil in boiling salted water eight minutes, drain and saute in butter until well browned on both sides. Remove to a hot serving dish, pour over Jamaica rum and light when sending to table.
Wash and pare large sweet potatoes. Cook in boiling salted water until soft, drain, cut in one-fourth-inch slices lengthwise and trim in oblong shapes of uniform size. Sprinkle with salt and saute until browned. Arrange pieces overlapping one another on a silver platter and pour over and around brandy. Light liquor and baste, using brandy in dish until it stops burning.
2 cups cold boiled sweet potatoes cut in ¼ inch slices.
1/2 cup brown sugar.
1½ cups thinly sliced sour apples 4 tablespoons butter 1 teaspoon salt.
Put one-half the potatoes in buttered baking dish, cover with one-half the apples, sprinkle with one-half the sugar, dot over with one-half the butter and sprinkle with one-half the salt; repeat and bake in a moderate oven one hour.