Mashed Sweet Potatoes

Ingredients

• two cups sweet potatoes
• three tablespoons butter
• one-half teaspoon salt
• hot milk to moisten

Method

1. 1

   Add butter, salt, and hot milk to the sweet potatoes.

2. 2

   Beat until light and pile on a vegetable dish.

As published

This recipe was extracted from Kirmess cook book (1907), page 119. The excerpt below is the record exactly as published.

MASHED SWEET POTATOES. To two cups need sweet potatoes, add three table- spoons butter, one-half teaspoon salt, and hot milk to moisten. Beat until light, and pile on a vegetable dish. SWEET POTATOES AU GRATIN. Cut five medium-sized cold boiled sweet potatoes in one-third inch slices. Put a layer in buttered baking dish, sprinkle with salt, pepper and three tablespoons brown sugar, dot over with one tablespoon butter. Re- peat, cover with buttered cracker crumbs, and bake un- til the crumbs are brown. SWEET POTATOES EN BROCHETTE. Wash and pare potatoes, and cut in one-third inch slices. Arrange on skewers in groups of three or four, parboil six minutes and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in a hot oven until well browned. 280 KIRMESS COOK BOOK. SWEET POTATO BALLS. To two cups hot riced sweet potatoes, add three table- spoons butte

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