If the potatoes are of good size pare them before cooking, split lengthwise and steam them until done. Turn them into a baking pan, sprinkle with salt, moisten with spoonfuls of fat from the roast meat pan and bake them a handsome brown. Sweet potatoes will not bake to a rich color and be really good unless they are first steamed or boiled thoroughly done. Thin and stringy potatoes can be steamed first and peeled afterward

Cost - about lc per plate.