Sweet Potatoes, Southern Style Recipe

Into a large flat-bottomed saucepan put one fourth cup of butter and two tablespoonfuls of sugar. When hot lay in raw sweet potatoes, pared and cut in halves lengthwise, to cover the bottom; season with salt and pepper and cover not very closely with another layer of potatoes. Pour on boiling water to half cover the lower layer, cover the vessel tightly and set where the heat is gentle. When the lower layer is browned, remove to the top, letting the other brown. When both layers are tender the water should have evaporated, leaving a little sauce to pour over the potatoes in the serving dish. If preferred, this dish may be cooked in a casserole in the oven.

Sweet Potato And Almond Croquettes Recipe

Bake several sweet potatoes. As soon as they are soft, break apart, scrape out the pulp, and pass through a squash strainer. To each pint of pulp add one teaspoonful of salt, two tablespoonfuls of butter, one beaten egg, three tablespoonfuls of blanched almonds, chopped and pounded in a mortar, and hot milk, or cream, to make of a consistency to handle. Form into the shapes of apples and pears, egg-and-bread-crumb and fry in deep fat. Finish with stalks of parsley for stems.

Candied Sweet Potatoes Recipe

Pare and parboil half a dozen sweet potatoes, cut in halves lengthwise. After ten minutes' boiling, drain, and lay in a baking-dish. Spread thickly with butter, sprinkle with sugar, and, if desired, a little powdered cinnamon; add a few spoonfuls of hot water and bake until tender, basting often with the sauce in the pan. Use brown or maple sugar.