Boiled Sweet Potatoes with Marshmallow a la American

Ingredients

• even-sized small sweet potatoes
• butter
• finely chopped parsley
• marshmallow

Method

1. 1

   Cook sweet potatoes with skin until soft, remove skin, cut into pyramids, scoop out tops.

2. 2

   Cook in butter for 5 minutes, sprinkle with parsley, fill with marshmallow, and serve with meat.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 100. The excerpt below is the record exactly as published.

Boiled Sweet Potatoes with Marshmallow a la American Patates bouillies aux Guimauves a V Americaine Select even-sized small sweet potatoes; put them in water with some salt with the skin on and cook until they are soft; then remove the skin and cut the potato in form of a pyramid; with a small potato scooper scoop out the top about an inch in depth and the size of a thimble. Put them in a pan with butter and cook them on the fire in butter for about five minutes [do not allow them to get brown]; sprinkle them with finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.