Ingredients:
2 pounds (1 kg) sweet potatoes
1 tablespoons oil
1/2 teaspoon salt

Preparation:

1. Wash clean and wipe dry, potatoes of uniform size, peel them and cut into wedges. Mix with oil and salt.
2. Bake for 30 minutes in 350°F (190 C ) oven.
3. The slow, continuous heat promotes their mealiness.

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MASHED Sweet Potatoes

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Either bake or steam nice sweet potatoes, and when tender, peel, mash them well, and season with cream and salt to taste. They may be served at once, or made into patties and browned in the oven.

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In selecting sweet potatoes, choose firm, plump roots, free from any sprouts; if sprouted they will have a poor flavor, and are likely to be watery.

The sweet potato is best cooked with the skin on; but all discolored portions and the dry portion at each end, together with all branchlets, should be carefully removed, and the potato well washed, and if to be baked or roasted, well dried with a cloth before placing in the oven.

The average time required for boiling is about fifty minutes; baking, one hour; steaming, about one hour; roasting, one and one half hours.

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Baked Sweet Potatoes No. 1. – Select those of uniform size, wash clean, cutting out any imperfect spots, wipe dry, put into moderately hot oven, and bake about one hour, or until the largest will yield to gentle pressure between the fingers. Serve at once without peeling. Small potatoes are best steamed, since if baked, the skins will take up nearly the whole potato.

Baked Sweet Potato No. 2. - Select potatoes of medium size, wash and trim but do not pare, and put on the upper grate of the oven. For a peek of potatoes, put in the lower part of the oven in a large shallow pan a half pint of hot water. The water may be turned directly upon the oven bottom if preferred. Bake slowly, turning once when half done. Serve in their skins, or peel, slice, and return to the oven until nicely browned.

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Boiled Sweet Potatoes – Choose potatoes of equal size; do not pare, but after cleaning them well and removing any imperfect spots, put into cold water and boll until they can be easily pierced with a fork; drain thoroughly, and lay them on the top grate in the oven to dry for five or ten minutes. Peel as soon as dry, and send at once to the table, in a hot dish covered with a folded napkin. Sweet potatoes are much better baked than boiled.

Steamed Sweet Potatoes – Wash the potatoes well, cut out any discolored portions, and steam over a kettle of boiling water until they can be easily pierced with a fork, not allowing the water in the pot to cease boiling for a moment. Steam only sufficient to cook them, else they will be watery.

Related recipes:
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Preparation:

1. For 2 pies take 4 large potatoes. Peel and steam them till mealy. Mash and beat or run them through a fruit-masher, and add 2 tablespoons butter, 1/2 cup of rich cream, 1/2 cup white sugar, 2 eggs. Season with cinnamon, spice, and nutmeg. Mix well and bake in a rich pastry.

 

2. Cover top with a meringue of whites of 2 eggs beaten very stiff and sweetened with 2 tablespoons sugar.

 

Yield: 2 pies

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Preparation:

1. Line a deep pie pan with short crust rolled a quarter-inch thick, fill it with raw sweet potatoes, peeled and sliced thin. Add to them, for a pan of medium size, three cups sugar, a cup of butter, cut in bits, mace, cloves and nutmeg to taste, half a cup cold water and half a cup good whiskey or sherry.

 

2. Cover with a crustan eighth-inch thick, prick well, also cut a tiny cross in middle, and bake in a hot, but not scorching oven, three-quarters of an hour – a full hour if the pan is large. Turning another pan, fitting the rim over, helps to make the baking sure and even. Remove the cover pan ten minutes before taking up. Serve hot. This requires no sauce.

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Preparation:

1. Rub the potatoes while hot through a colander.

 

2. Cream the butter and sugar till very light and add to the potatoes.

 

3. Beat 6 eggs till foamy and add to the mixture. Flavor with grated nutmeg, the juice and grated rind of 1 lemon, and add 1 glass of brandy.

 

4. Line a pie-plate with rich pastryand pour the ingredients in and bake in a moderate oven. When done, sprinkle the top with sugar and cover with fine bits of citron.

Mrs. T. L. Rosser

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Ingredients:
BATTER:
400 g (14 oz) white flour
1 tsp salt
1 tsp dried yeast
350 ml (1 1/2 cup) warm water
2 eggs
- – - – - – - – - – - – - – - – - – - – - -
400 g (14 oz) shrimp tails, cooked
300 g (10 oz) sweet potato, grated
450 g (16 oz) pumpkin, grated
4 spring onions, chopped
100 g (4 oz) water chestnuts, chopped
1 tsp chilli sauce
2 cloves garlic, minced
juice of 1 lime

Preparation:

1. BATTER: Dissolve yeast in water. Mix with flour, salt and beaten eggs.

 

2. Roughly chop shrimps. Combine with sweet potato, pumpkin, spring onions, water chestnuts, chillli sauce, garlic and lime juice. Fold in batter.

 

3. Heat the oil in a shallow frying pan and drop in a tablespoonful of the mixture. Fry until golden brown and crispy. Drain on paper towels.

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