Utilization of the Sweet Potato 49 



to the dough unless it is absolutely necessary in order to 

 incorporate all the flour. Set the dough back to rise again 

 for 1 hour or until light. Bake allowing it to rise in the 

 pans only until two and one-half times the original volume. 

 If desired- the sponge for this bread may be set in the 

 evening using only one-fourth as much yeast as directed for 

 the quicker method. In warm weather keep this sponge cool. 

 Rolls may be made from this mixture. 



SWEET POTATO MUFFINS 



1% cups cooked sweet potato (Irish potatoes may be used 

 instead, with or without the sugar), l^i cups sifted white 

 flour, 1 teaspoon salt, 2 teaspoons baking-powder, 2 T sugar, 

 2 eggs, 2 T shortening, liquid sufficient to make a rather stiff 

 batter (about % cup). Boil the potatoes in the skins until 

 tender, drain, peel and mash fine. Putting the potato 

 through a ricer or colahder is better than mashing. Sift 

 together the flour, salt, sugar and Jbaking-powder twice. 

 Beat the eggs until light and add to the cool mashed potato. 

 Next add the melted shortening, then the flour mixture, 

 alternating with portions of the liquid, until a batter is 

 formed somewhat stiffer than for ordinary flour muffins. 

 Drop by spoonfuls into greased muffin pans until half filled 

 and bake 20 to 25 minutes in a fairly hot oven. 



SWEET POTATO SALAD 



Cut hot boiled sweet potatoes into very small pieces. To 

 1 cup diced potatoes add % cup chopped peanuts and 1 T of 

 thin mayonnaise or French dressing. Arrange on lettuce 

 leaves and garnish with stiff mayonnaise. 



SWEET POTATO PEANUT CROQUETTES 



3 cups mashed potato, 1% teaspoons salt, 2 T fat, 1 egg 

 (beaten slightly), % cup chopped nuts, and a little milk if 

 mixture is too stiff. Shape into croquettes. Dip in crumbs, 

 beaten egg, into crumbs again and fry in deep fat. Drain 

 and serve hot. 



