If among your sweet potatoes there should be any that are very large and thick, split them, and cut them in four, that they may not require longer time to cook than the others. Boil them with the skins on in plenty of water, but without any salt. You may set the pot on coals in the corner. Try them with a fork, and see that they are done all through; they will take at least an hour. Then drain off the water, and set them for a few minutes in a tin pan before the fire, or in the stove, that they may be well dried. Peel them before they are sent to table. "When very large, and all of a size, you may roast them.