Sweet Potato Croquettes


Three medium-sized potatoes baked and mashed very fine and beaten to a

cream with one generous tablespoonful of butter, three tablespoonfuls of

cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon

juice, a saltspoonful of cinnamon and one egg yolk beaten very light,

and add at the last the white of egg whipped to a stiff froth. Form into

cones or cylinders, dip in beaten egg and bread crumbs and fry in

boiling fat. Drain on kitchen paper, sift a little sugar over them and

serve at once.



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