sweet potatoes
Source of Recipe
http://aggie-horticulture.tamu.edu/plantanswers/recipes/sweetpotatoes.html
Recipe Introduction
many way to cook a sweet potatoe
List of Ingredients
No. 1. BOILED OR STEAMED
Boil or steam like white potatoes without breaking the skin. If boiled, pour off the water as soon as done, cover the pot with a cloth and let stand on the back part of the range a few minutes before serving.
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No. 2, BAKED
Scrub with a brush and rinse with water until thoroughly clean. Bake like white potatoes, without breaking the skin. When done break the skin in one place in the form of a cross, forcing the meat partly out, cap with butter and serve.
Potatoes from 1 to 1 and 1/2 inches in diameter, and from 5 to 6 inches long, are the most desirable for baking -- the flavor seems to be far superior to the larger kinds, or the round or irregular sort.
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No. 3, BAKED IN ASHES
In this method the sweetness and piquancy of the potato is brought out in a manner hardly obtainable in any other way. Select the same kind of potatoes as described above for baking; cover them with warm ashes to a depth of 4 inches, upon this place live coals and hot cinders; let bake slowly for at least two hours. Remove the ashes with a soft brush and serve while hot with butter.
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No. 4, FRIED
Cut in slices lengthwise and fry in deep grease, same as white pota-toes. Care must be taken to not allow them to become hard and dry.
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No. 5, CHIPS
Cut in thin slices, steam until nearly done, allow the surplus water to drain off or dry between napkins, fry in deep fat to a light brown. This makes a fine breakfast dish. A little salt adds to its flavor.
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No. 6. PIE (EXTRA FINE)
Boil in skins. When tender, remove skins; mash and beat until light. To each pint of potatoes, add 1/2 pint of milk, 1/2 pint of cream and four well beaten eggs; add 1 1/2 teacups of sugar (less if the potatoes are very sweet). Add spice, cinnamon and ginger to taste; one ground clove will improve it. Bake with bottom crust only. The above is enough for five or six pies.
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No. 7, SLICED POTATO PIE
Line a deep baking dish with a rich sheet of pastry. Parboil the number of potatoes desired. When two thirds done remove the skins, slice lengthwise, very thin, cover the dish to a depth of 2 inches, sprinkle with ground allspice and a dash of ginger, cloves and nutmeg. To a pie sufficient for six people, scatter around the top in small pieces a lump of butter the size of a hen's egg; add one teacupful of sugar and 1/2 teacupful of molasses. Add 1/2 pint of cream, dust a little flour over the top sparingly; cover with hot water, put on upper crust, crimp edges and bake in a moderate oven until done. Serve hot, with or without sauce.
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No. 8, GLACE No. 1
Boil and cut in halves medium-sized sweet potatoes, lay evenly in braising pan, baste with syrup and butter warmed together, sprinkle lightly with brown sugar, put in hot oven until brown, and serve in the syrup.
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No. 9, GLACE No. 2
Cut in slices 1/2 inch thick, wash and place in deep sauce pan; spread with butter; season with a little grated nutmeg and salt; moisten with broth or water, cover and let simmer over a slow fire for three fourths of an hour, turning the slices so that they will glace on both sides. Serve with drawn butter or other sauce.
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No. 10, SWEET POTATO COBBLER
Prepare the potatoes the same as for No. 6. Proceed to fill the dish the same as for layer cake, rolling out the layer of dough quite thin and spreading the mixture on in layers about 1/4 of an inch thick. Proceed until the dish is full; add to each layer just enough water to cook the layer of crust. Bake until thoroughly done, serve hot with drawn butter or hard sauce.
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No. 11, WITH ROAST BEEF, No. 1
Roast the beef and make brown gravy. Take the sweet potatoes of medium size, previously baked; remove the skin and garnish the dish with the potatoes. Serve the potatoes with the beef.
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No. 12, WITH ROAST PORK, No. 1
Parboil the desired number of potatoes with the peelings on until nearly done; remove and peel; lay in the baking dish with the nearly done roast; cook until done, and serve with the pork.
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Recipe
No. 13. WITH ROAST PORK, No. 2
Select a desirable piece of fresh pork; bake until nearly done; dip or pour off as much of the grease as possible; prepare the potatoes the same as for No. 12. Lay them in the gravy and slightly brown with the meat until done.
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No. 14, BROILED
Steam, pare and cut in slices 3/8 of an inch thick; lay the slices in a double boiler; salt; cover with melted butter, and broil over a slow fire; serve in folded napkins.
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No. 15, STUFFED, No. 1
Bake, then cut off one end and scoop out the inside; season with butter, pepper and salt; beat until light; replace in the skin; close with the piece cut off and put into the oven to heat through. Serve in napkins. Suitable for luncheon.
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No. 16, STUFFED, No. 2
Prepare the same as for No. 15, to which add to every pint of potato 1/4 pint of minced ham; mix thoroughly, fill the hulls, heat and serve.
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No. 17, A SOUTHERN DISH
Cut cold baked sweet potatoes into slices and put into an earthen dish; add sugar and butter to each layer and bake until slightly brown.
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No. 18, CROQUETTES
Take two cupfuls of mashed, boiled, steamed or baked sweet potatoes; add the beaten yolks of two eggs and season to taste; stir over the fire until the mass parts from the sides of the pan. When cold form into small croquettes, roll in the egg and breadcrumbs, and fry in hot lard to amber color. Serve on napkins.
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No. 19, SWEET POTATO BALLS
Prepare the same as for croquettes, make into balls and enclose within the center of minced meat.
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No. 20, PUREE
Take mashed, boiled, steamed or baked sweet potatoes; season and add enough hot milk to moisten; serve like mashed white potatoes, or put in pudding dish; dress the top with egg and brown in oven; serve with sauce.
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No. 21, BROWNED
Cut cold, boiled or stewed sweet potatoes into slices 1/4 of an inch thick; add butter, sugar, pepper and salt and put into hot oven and brown.
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No. 22, SCALLOPED POTATOES
Wash and peel the potatoes; slice very thin; put in baking dish in layers; season each layer with salt, butter, 1/2 teacup of sugar, a dash of spice, nutmeg and ginger, cover with milk that has been made 1/2 cream; bake in moderate oven until tender; serve hot.
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No. 23, DELICIOUS POTATOES
Wash and pare rather small sized potatoes; steam or boil until they can be readily pierced with a fork; dry the surplus water off; have a little butter melted in a dish, roll the potatoes in this; place in a quick oven and brown slightly; serve hot.
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No. 24, HASHED POTATOES
Take the cold sweet potatoes, either steamed or boiled, roasted or baked; cut into small pieces, place in a well buttered pan, mince scraps of meat of any kind and stir into it; let brown and serve hot. Chicken makes a most excellent meat to put into it.
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No. 25, BAKED WITH APPLES (delicious)
Take four medium sized potatoes and the same number of apples. Wash, peel and cut the potatoes in slices about 1/4 of an inch thick; pare and slice the apples in the same way; put in baking dish in alternate layers; sprinkle 1 1/2 cups of sugar over the top, scatter 1/2 cup of butter also over the top; add 3/4 pint of hot water; bake slowly for one hour; serve steaming hot.
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No. 26, SWEET POTATO MUFFINS
Boil until thoroughly done a sweet potato weighing about 3/4 of a pound; mash very fine; pass through colander to free it from lumps; add to it a large tablespoonful of butter and a little salt; whip well, now add 1/2 cupful of milk and two well beaten eggs and flour enough to make a soft batter, which will be about two cupfuls. Before adding the flour sift into it one teaspoon of baking powder. Bake in muffin rings or gem pans.
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