Creamed Sweet Potatoes

Name: Creamed Sweet Potatoes
Yield: 1 servings
Ingredients: Slice cold boiled sweet potatoes about 1/4 inch thick; make a rich cream or drawn butter sauce, seasoned to taste; Garnish with parsley or sliced hard-boiled eggs

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 289. The excerpt below is the record exactly as published.

CREAMED SWEET POTATOES.— Slice cold boiled sweet potatoes about 54 inch thick, and make a rich cream or drawn but- ter sauce, seasoned to taste, and heat the sweet potatoes in it. Garnish with parsley or sliced hard-boiled eggs

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