The preparation of sweet potatoes is similar to that of white
potatoes, for they may be boiled, steamed, baked, mashed, creamed,
fried, etc. In fact, they may be used at any time to take the place of
white potatoes in the diet. A few recipes are here given for this
vegetable, but any of those given under White Potatoes may also be used
by merely substituting sweet potatoes for the white potatoes specified.
94. BOILED SWEET POTATOES.--It is a very simple procedure to boil sweet
potatoes. When they are to be prepared in this way, select potatoes of
uniform size and either remove their skins or cook them with the skins
on. If they are not peeled, scrub them perfectly clean. Put them to cook
in boiling salted water and allow them to boil until they may be easily
pierced with a fork. Drain the water from them, peel if cooked with
their skins on, and serve hot with butter or gravy.
95. BAKED SWEET POTATOES.--Persons who are fond of sweet potatoes prefer
them baked to any other method of preparation. Select medium-sized
potatoes for this purpose, scrub thoroughly, and put in a hot oven to
bake. Bake until they are soft enough to dent when pinched between the
fingers. Remove from the oven and serve at once.
96. GLAZED SWEET POTATOES.--To increase the sweet taste characteristic
of sweet potatoes and favored by many persons, a sweet sirup is
sometimes added. When this is done, the potatoes are first boiled and
then cut in half lengthwise and sauted. Sweet potatoes so prepared
afford a pleasing variety in the diet.
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