Sweet Potatoes

Ingredients

• Parboil potatoes
• 1 pint of sugar
• enough water to moisten them
• 1 kitchen spoon of butter
• a few chopped pecans

Method

1. 1

   Parboil potatoes, then remove skin; slice and put in a leaking dish.

2. 2

   Make a syrup with sugar and enough water to moisten them, pour this over the potatoes, and add butter.

3. 3

   Set in oven and cook until chestnut brown.

4. 4

   Optionally, sprinkle chopped pecans on top before serving.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 77. The excerpt below is the record exactly as published.

Sweet Potatoes. Pare small sweet potatoes and boil until tender. Remove nearly all water and add 1 cup of cream and milk in equal proportion, 1 teaspoon flour, salt and pepper, let boil and serve in a hoi dish. French Potatoes. Pare Irish potatoes and put in cold water 1 hour. Cut in blocks, strips or fancy shapes with ciftter and dry on a cloth. Drop iil a sautoir of hot fat ; when they cdme to the surface they are done ; put in wire basket to drain, sprinkle with salt. Serve immediately. Sweet Potatoes. Parboil potatoes, then remove skin; slice and put in leaking dish. Take 1 pint of sugar and enough water to moisten them, make into a syrup, pour this over the potatoes and add 1 kitchen spoon KENTUCKY RECEIPT BOOK. 131 of butter ; set in oven ; cook a chestnut brown. When^ ready to brown a few chopped pecans

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