Sweet Potatoes

Ingredients

• Bake sweet potatoes
• Apples
• H p-o-lite. (Marshmallow cream)

Method

1. 1

   Bake sweet potatoes, peel, and put in bowl.

2. 2

   Make apple sauce and mix with sweet potatoes.

3. 3

   Add a handful of small sweet seedless raisins.

4. 4

   Put the mixture into a casserole, cover with Hip-o-lite, and bake until hot.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 9. The excerpt below is the record exactly as published.

SWEET POTATOES 1 Opossum. 1 dozen sweet potatoes. Salt. Black pepper. Dress and place opossum (whole) in large pan with one and one-half gallons cold water; boil until tender. Drain and place in covered roaster — Surround with sweet potatoes (which have pre- viously been peeled and boiled). Season with salt and pepper to taste. Put roaster in oven until both potatoes and possum are crisp and brown. Mrs. Norman Pool. FRIED POTATOES, (a). Peel and slice (not too thin), soak in weak salt water 10 minutes, fry in deep hot fat, drain on paper. Serve hot. 22 ATLANTA WOMAN'S CLUB COOK BOOK (b). Bake large size potatoes and when cold, peel, slice and fry brown in deep hot fat, salt and serve. BAKED POTATOES. Wash, trim and bake in moderate oven until soft. If po- tatoes are slightly greased before baking, they bake more quickly, are soft and easy to peel. CANDIED YAMS— (PLAIN). (a). Peel and slice (long way), boil in clear weak salt water until tender, sprinkle liberally with sugar, (spices may be added if liked) cook until brown and candied. (b). Thick slices of unpeeled apples may be added with pota- toes while boiling. Proceed as with (a), and you have candied yams with apple sauce. (c). When potatoes are tender sprinkle with sugar, grated cocoanut, spice or grated pineapple. SWEET POTATO SOUFFLE NO. 1. 1 cup nuts. 1/2 cup seeded raisins. 2 tbls. butter. 1/2 cup milk. 2 eggs. Flavored as desired. Boil potatoes whole until very tender, peel and mash well, add sugar (about 1/2 cup for baking dish). Do not have batter too stiff. Bake slowly until light brown. Place marshmallows on top, return to oven long enough to melt slightly. Nicest served with mid-winter dinner and subject to many variations: (b) . Use half glass of jelly instead of sugar, (c). Add bananas sliced instead of nuts and raisins, (d). Stick an almond or cherry in marshmallows for fancy dish. Add any crystallized fruit with nuts and raisins. (e). Omit milk, add 2 t-spoons baking powder and 1 cup cocoanut. "PIG-IN-A-PEN." Bake medium sized potatoes. When well done, peel, mash w'ell, adding salt and pepper. To each potato add small all pork sausage cake (cooked) . Mix thoroughly, make in cakes, brown in oven or refill potato cases with mixture. Can be served "en masse" as meat course. POTATO CUSTARD. 2 small potatoes. 2 eggs. 1/3 cup butter. % cup sugar. 1 t-spoon vanilla. Boil tender, peel, mash; add eggs, .butter, sugar and vanilla. Mix thoroughly (bake in rich crust and top with meringue). POTATO PIE. Peel and slice raw potatoes thin; cook tender in slightly salted water. Place all in baking dish, add spice, sugar to taste and a little butter. Top with rich crust and brown in moderate oven. THE ABOVE SEVEN RECIPES BY MRS. OSCAR McKENZIE, MONTEZUMA. GA. QUEEN SWEET POTATO 23 SWEET POTATOES. Sweet potatoes. Raisins. Apples. H p-o-lite. (Marshmallow cream). Bake sweet potatoes

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