Baked Stuffed Sweet Potatoes on Half Shell (Patates farcies, en robe, cuites au four)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 412. The excerpt below is the record exactly as published.
Baked Stuffed Sweet Potatoes on Half Shell Patates farcies, en robe, cuites au four Select even-sized potatoes, put in oven and bake very soft [see recipe: Baked Sweet Potatoes]. Cut in halves and remove the inside, leaving the skin. Mash; flavor with onion juice, one table¬ spoon butter, half tablespoon chopped parsley, pepper and salt; fill the skin, press down, sprinkle bread crumbs and a piece of butter on top. Put in oven, bake until golden brown. Souffle of Sweet Potatoes ( Patates soufflees) Cook the sweet potatoes and mash with a little butter, white pepper, and salt; beat until creamy; to two cups sweet pota¬ toes add the yolks of two eggs; beat again for a few minutes; last, add the whites (well beaten); put in a buttered souffle dish, put in hot water, bake in oven — uncovered — from eighteen to twenty-five minutes. Serve very hot with any kind of meat, ducks, chickens, or poultry of any kind. Creamed Sweet Potatoes ( Patates a la Creme ) Select nice sweet potatoes, and boil [see recipe: Boiled Sweet Potatoes with Butter]. Cut in small dices — take two cups of the dices for the sauce. Put one tablespoon butter
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