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Sweet Potatoes

(Vegetables) - (Joe Tilden's Recipes For Epicures)







Take six good sized sweet potatoes and boil until nearly done. Then
peel them and roll in melted butter, lay in a buttered baking pan.
Sprinkle with brown sugar and bake until done.

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BOILED SWEET POTATOES

Put on in boiling water, without any salt, and boil until a fork will
easily pierce the largest. Drain off the water and dry.

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FRIED SWEET POTATOES

Boil, peel and cut lengthwise into slices a quarter of an inch thick.
Fry in sweet drippings or butter (cold boiled potatoes may also be fried
in this way).

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FRENCH FRIED SWEET POTATOES

Wash and cut small uncooked sweet potatoes into quarters; dry them and
lower them into boiling hot fat. Brown thoroughly; remove with a
skimmer; drain and dry on paper; sprinkle with salt and serve.

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ROAST SWEET POTATOES

These are commonly called "baked" sweet potatoes. Select those of
uniform size; wash, and roast in the oven until done, which you can
easily tell by pressing the potatoes. If done they will leave an
impression when touched. It usually requires three-quarters of an hour.

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SWEET POTATOES AND APPLES

Wash and pare long sweet potatoes. Cook in boiling salted water until
almost soft; drain and cut slices crosswise, two inches high. Core, pare
and cut apples in one-half inch rounds. Into a spider, place the
potatoes upright, with a slice of apple on top of each. Pour over
one-half cup of maple syrup, one-fourth cup of water and two tablespoons
of butter. Baste frequently until apples are soft. Then pour one
teaspoon of rum over each section, place a candied cherry in the center
of each apple and bake ten minutes. Remove to platter and if desired,
pour more rum over and around. Light the liquor and bring to the table
burning.

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CANDIED SWEET POTATOES

Boil sweet potatoes, peel and cut into long slices; place in an earthen
dish; place lumps of butter or chicken-fat if desired on each side, and
sprinkle with sugar. A little water or juice of half a lemon may be
added. Bake until the sugar and fat have candied and the potatoes are
brown.

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CANDIED SWEET POTATOES

Place in an agate pudding dish 6 pared and halved (lengthwise) raw
sweet potatoes. Scatter over them three tablespoons of sugar, 2 large
tablespoons of butter cut in small bits, and about 1/2 a cup (good
measure) of water. Stand in a hot oven and bake about 3/4 of an hour.
Baste frequently with the syrup formed in the bottom of the dish. The
potatoes when baked should look clear and the syrup should be as thick
as molasses. Serve in the dish in which they were baked. Should the
oven of the range not be very hot, the dish containing the potatoes
may be placed on top the range and cooked about 25 minutes before
placing in oven to finish baking.

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MASHED SWEET POTATOES. MRS. W. H. ECKHART.

Pare and boil till done; drain, and mash smooth; add milk or cream,
and salt; beat like cake, with a large spoon--the more they are beaten
the better they become. Put in a baking dish; smooth with a knife
dipped in milk; place a lump of butter in the center; sprinkle with
pepper, and place in a hot oven for a few minutes.

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BROWNED SWEET POTATOES. MRS. ECKHART.

Pare, and cut in halves. Have in a skillet some hot fryings, in which
place potatoes; pour in about one-half pint of water; season with salt
and pepper. Cook until tender. Remove the cover, and let brown; take
out in dish; throw a spoonful of sugar into skillet, with a little
flour and water; let boil up once or twice, and pour over the
potatoes.

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SWEET POTATOES, SOUTHERN FASHION. MRS. W. E. THOMAS.

Boil your potatoes until soft; slice them, and lay in a buttered
pudding dish. Sprinkle each layer with light brown sugar; and dot
thickly with bits of butter. Over all pour enough water to cover well
the bottom of your dish. Set in oven and bake half an hour or more,
thoroughly browning the top, and cooking the sugar, butter and water
into a rich syrup. Some add, also, a dash of flour between the
layers. Serve hot with your meat and other vegetables.









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