Broiled Sweet Potatoes

Ingredients

• four boiled sweet potatoes
• salt
• olive oil
• melted butter

Method

1. 1

   Peel and slice sweet potatoes, sprinkle with salt, wet with olive oil, and broil on both sides.

2. 2

   Serve with melted butter.

Nutrition per serving

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 23. The excerpt below is the record exactly as published.

Broiled sweet potatoes Brussels sprouts in bouillon Romaine salad French pancake Coffee Clams, Creole. Heat two dozen clams in their own juice, but do not allow them to boil. Then add one pint of Creole sauce. Poached eggs with clams, Creole. Serve poached eggs on toast, covered with clams Creole. Ox tail, English style. Cut two ox tails in small pieces, put on the fire in cold water, salt, and bring to the boiling point. Take off the stove and allow to cool. Put in sauce pan four ounces of butter, melt, add the oxtail, and roast until colored. Then sprinkle the pieces with two large spoonsful of flour, and cook again until of a good brown color. Then add one gallon of bouillon, stock or hot water ; bring to a boil, and skim. Then boil for one hour. Now add three carrots and two turnips cut in very small squares, and one pound of whole barley, and boil for two hours. Then add one pint of puree of tomatoes, one spoonful of Worcestershire sauce, salt, pepper, a little Cayenne, some chopped parsley, and one-half cup of tomato ketchup. Boil again for ten minutes, and before serving add one glass of sherry wine. Broiled sweet potatoes. Peel four boiled sweet potatoes, and slice length- wise, one-quarter inch in thickness. Sprinkle with salt, wet with olive oil, and broil on both sides on an iron broiler. Serve on a platter with melted butter

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