Wash and cook in boiling water until soft. Set in a moderate oven for ten minutes to keep them from being watery.
They are seldom cooked in any other way at the South, where they are native to the soil, and at their best estate. Wash and wipe and bake in a good oven until tender.
Parboil in their skins, peel and lay in a bake-pan. Cook, basting often with butter, until they are a golden brown.
This is a good "left-over" when you have a little cold corned ham and some cold boiled or baked sweet potatoes. Mince the meat - the fatter the better - and put a layer in the bottom of a bake-dish. Cover with sweet potato dice, pepper, and put in more bacon. When all the materials are used up, cover with crumbs; add enough milk to wet the crumbs, cover and bake half an hour. Uncover and brown.
Parboil the potatoes, peel and slice while hot. Butter a deep dish well; put in a layer of potatoes, sprinkle with sugar, salt, pepper, and dot with butter; then a stratum of fine crumbs; season in the same way, leaving out the sugar. The uppermost layer should be of crumbs and well buttered. Pour in four tablespoon-fuls of warm water to generate steam, cover closely and bake half an hour. Uncover and brown.
Boil sweet potatoes and peel them. Lay in a deep dish and upon each potato put a teaspoonful of butter. Set in the oven and heat until the butter sizzles about the edge of the dish. Then send to the table.
Into two cupfuls of boiled and mashed sweet potatoes beat a tablespoonful of butter, and stir in a saucepan over the fire until smoking hot. Now remove and add a tablespoonful of cream and the yolks of two eggs. When cold, form into croquettes and roll each croquette in beaten egg and cracker-crumbs. Arrange all on a platter and set in a cold place for several hours before frying in deep cottolene or other fat to a golden brown.
Into two cupfuls of boiled and mashed sweet potatoes beat three whipped eggs, a cupful of milk, two tablespoonfuls of melted butter and seasoning to taste. Beat hard and bake in a greased pudding-dish.
Boil and mash enough sweet potatoes to make two cupfuls, and enough Spanish chestnuts to make one cupful. Rub the nuts and potatoes together while hot and beat into them two tablespoonfuls of butter, four teaspoonfuls of cream, two beaten eggs, and season to taste. When cold, form into croquettes, roll in egg and cracker-crumbs, and set in a cold place for an hour before frying in deep, boiling cottolene or other fat.