Utilization of the Sweet Potato 47 



or boiled. Even so, a very wide variety is possible, for 

 it has been said that sweet potatoes may be prepared 

 in more than a hundred ways. Specific ways of prepa- 

 ration' will be given as briefly as possible. The recipes 

 contained herein have been carefully selected from the 

 great bulk of information published because of their 

 practicability and ease of execution; these have been 

 thoroughly tried out and recommended by the United 

 States Department of Agriculture and food specialists 

 of the various state departments of agriculture. 



Northern and southern tastes differ as to what is a 

 desirable quality in a sweet potato. The moist sweet - 

 varieties are preferred in the South while the North 

 generally prefers a dry mealy root. Long cooking will, 

 howeiver, make any sweet potato moist. 



(" T " indicates tablespoons.) 



BAKED SWEET POTATOES 



Wash the potatoes and bake the same as white potatoes. 

 Small ones will bake in half an hour, while very large ones 

 will require an hour or more. If the potatoes are desired 

 very moist and sweet, bake from 1 hour to 2 hours depending 

 on size. 



BROWNED SWEET POTATOES 



Boil medium-sized sweet potatoes 45 minutes. Peel them 

 and cut in halves lengthwise. Put them in a baking pan and 

 baste with savory drippings, and season with salt. Cook 

 them in a hot oven for 20 minutes. 



FRIED SWEET POTATOES 



Parboil the potatoes, peel, cut in slices, and fry to a nice 

 brown in boiling lard. They can be fried without boiling, 

 though it will require a longer time and more lard or butter. 



