Candied Sweet Potatoes
4 sweet potatoes
1 cup sugar
1 heaping tablespoon butter
1-1/2 cups boiling water
1 heaping teaspoon cornstarch
Process: Bake potatoes* in their jackets; peel,
slice, and arrange in baking dish. Mix butter, sugar, and water and cook
until it boils. Add cornstarch dissolved in a little cold water. Stir
until it thickens; pour over potatoes and bake in oven until brown.
[ed. note] *Pre-heat oven to 400°. Scrub potatoes.
Bake 40-45 minutes.
Candied Sweet Potatoes
Boil a pint of water with 3/4 cup sugar and slice of
lemon for 5 minutes. Slice raw sweet potatoes lengthwise and add to
boiling syrup. Cook slowly. When nearly done, add 2 heaping tablespoons
butter, and cinnamon, if desired. Cook until syrup is thick. (Troy, Ala.)
Sweet Potatoes and Apples
4 large sweet potatoes
3 large apples
1/2 cup sugar
1 cup rich milk
1 kitchen spoon butter
1 teaspoon salt
Process: Peel potatoes, slice across and boil. Core,
peel, and slice apples. Grease baking dish and fill with alternate layers
of potatoes and apples. Put butter, sugar and salt over top, pour over the
milk, and bake one hour,–no longer. (Sarasota, Fla.)
Delicate Sweet Potatoes
Boil sweet potatoes until done, peel and run through
potato ricer to remove all strings. Add 1 tablespoon cream, 2 tablespoons
butter, and a little sale. Brown in baking dish, pyrex preferred. Boil
together 1/2 each, sugar and water, 1 tablespoon butter, 3 or 4 slices of
lemon; pour over potatoes, when ready to serve. (New York, N.Y.)
Sweet Potato Croquettes
Bake 6 medium sized potatoes; run pulp through ricer, To 2
cups potatoes, add 1 teaspoon salt, 3 tablespoons butter, 1 egg slightly beaten,
1/4 blanched, chopped almonds or English walnuts, and sufficient hot cream or
milk to moisten mixture. Shape into balls, apple, or cork-shaped croquettes.
Roll in egg and cracker crumbs and fry in deep, hot fat. If shaped like apples,
make a slight depression in each end and insert a clove in blossom end and sprig
of parsley or apple leaf for the stem. (Nashville, Tenn.)
Sweet Potatoes Fried
Process: Peel and slice lengthwise raw sweet potatoes.
Drop into skillet with hot lard and fry. When nearly done, sprinkle both sides
generously with sugar and cook until brown. Sugar may be omitted, if preferred.
Drain on paper. (Dixon Springs, Tenn.)
Sweet Potato Soufflé
Boil 4 or 5 sweet potatoes, peel, and run through potato
ricer. While hot, add 2 tablespoons butter, 2 tablespoons cream, 1 tablespoon
sugar, pinch of salt, 1 well beaten egg, 1 cup chopped raisins, and a few nuts,
if desired. Pour into baking dish, cover with marshmallows and brown.
Candied Sweet Potatoes with Cranberry Sauce
Four medium sized sweet potatoes
one cup brown or white sugar
1/2 cup water
1/4 cup butter
1 teaspoon sale
1/2 cup cranberry sauce
For cranberry sauce: One pound cranberries, 3/4 cup sugar,
1 orange. Grind cranberries and orange (rind included) in a food chopper. Then
add sugar and mix well.
Boil sweet potatoes until almost tender, about 30 or 40
minutes. Peel and cut into slices. Place in a baking dish. Combine remaining
ingredients and pour over the sliced sweet potatoes. Cook in a moderate over
about 45 minutes, until potatoes are clear and the syrup thick. (Montevallo,
The following recipes are taken from
The Pure Food Cook Book Good Housekeeping Recipes edited by Mildred
Maddocks, Introduction by Harvey W. Wiley M.D. 1915
Scalloped Sweet Potatoes
Boil the potatoes, without peeling, until
half done. Scrape off the skins while they are hot and leave them to get
cold. Then cut into slices almost half an inch thick, and arrange in a
buttered baking-dish, scattering bits of butter and a little sugar (a
teaspoonful to the layer) between them. When the dish is filled in this
order, pour in a cupful of boiling water in which a tablespoonful of
butter has been melted. Cover with bread crumbs—dry and fine—dot these
with butter, and sprinkle with salt and pepper. Cook, closely covered,
for half an hour until brown. This is a Southern recipe and the product
A Dixie Potato Pie
To half a pint of fresh milk, add one
cupful of sweet potatoes, well mashed, with one tablespoonful of butter,
and one-eighth cupful of cream, or milk. Beat until this is light and
creamy. Into this mixture beat very lightly the yolks of four eggs; add
nutmeg and sugar to taste and the grated rind of one lemon or one small
orange. A white meringue may be added to the top if desired.
Browned Sweet Potatoes
Select potatoes of uniform size, and pare;
place in a frying-pan, and add water to a depth of about one-half inch.
Add one tablespoonful of butter or other shortening, and one
tablespoonful of brown or white sugar. Cover and let boil furiously. The
water will soon disappear as steam, and the potatoes will brown in the
syrup that remains, which forms a delicious crust, keeping in the steam
Apples and Sweet Potatoes
Peeled, sliced apples, and sweet potatoes
(the potatoes are previously boiled, peeled and sliced), arranged in
alternate rows, are very good served with roast loin of pork or chops.
Butter a shallow casserole, and lay enough butter over the potatoes and
apples to moisten the whole. Serve in the dish in which they were baked.
Add sugar if the apples are very tart.