A fine, ripe sweet potato never tastes better than when baked properly. Wash and wipe and lay in a baking-pan. Cover, and cook until the heart of the largest potato yields to the pressure of your thumb and finger. Turn several times while they are baking, that all sides may receive an equal degree of heat. The fashion of baking or roasting potatoes until the skins are like leather and on the lower side burned to a cinder is an insult to this one of the kindly fruits of the earth. Baked and boiled mealy sweet potatoes have a decided resemblance in texture and taste to boiled chestnuts.