18 BULLETIN 50, HAWAII EXPERIMENT STATION. 
SWEET POTATOES WITH ROAST PORK. 
Parboil the desired number of potatoes with the skin on until nearly done; remove 
and skin; put in the baking dish with the nearly done roast; cook until done, and serve 
with the pork. 
CHIPS. 
Cut in thin slices, steam until nearly done, allow the surplus water to drain off, or 
dry between napkins, fry in deep fat to a light brown. A little salt adds to its flavor. 
SWEET POTATOES BAKED WITH APPLES. 
Wash, pare, and cut 4 medium-sized sweet potatoes into slices about \ inch thick, 
pare and slice 4 apples in the same way; put in baking dish in alternate layers; sprinkle 
1£ cups of sugar over the top, scatter \ cup of butter in lumps over the top; add | pint 
of hot water; bake slowly for 1 hour; serve steaming hot. 
SWEET-POTATO PUFFERS. 
Whip 2 eggs until quite light; 2 cupfuls of cold mashed potatoes; 1 cupful of flour 
into which 1 teaspoonful of baking powder has been sifted. The potatoes and eggs 
should be worked together, then the flour and baking powder; roll lightly; cut quickly, 
and fry in deep fat like doughnuts. Some think a little spice improves the flavor. 
SWEET-POTATO PIE.s 
Boil in skins; when tender remove skins, mash and beat until light; to each pint add 
a pint of milk and 4 eggs. Season and bake as pumpkin pie. 
SWEET-POTATO GLACfi. 
Cut in slices \ inch thick, wash, and place in deep saucepan spread with butter, 
season with a little grated nutmeg and salt; moisten with broth or water, cover and let 
simmer over slow fire for J hour, turning the slices so that they may glaze on both sides. 
Serve with drawn butter or other sauce. 
SWEET POTATOES STUFFED. 
Bake; then cut off one end and scoop out the inside; season with butter, pepper, and 
salt; beat until light; replace in the skin; close with the piece cut off and put into the 
oven to heat through. Serve in napldns. Suitable for luncheon. 
A SOUTHERN DISH. 
Cut cold baked sweet potatoes into slices and put into an earthern dish; add sugar 
and butter to each layer and bake until slightly browned. 
SWEET-POTATO CROQUETTES. 
Take 2 cupfuls of mashed, boiled, steamed, or baked sweet potatoes; add the beaten 
yolks of 2 eggs and season to taste; stir over the fire until the mass parts from the sides 
of the pan. When cold form into small croquettes, roll in egg and bread crumbs, and 
fry in hot lard to an amber color. Serve on napkins. The croquette mixture may be 
made into balls inclosing minced meat. When used in this way, serve with sauce. 
SWEET-POTATO PUREE. 
Mash boiled, steamed, or baked sweet potatoes, season, and add enough hot milk to 
moisten; serve like mashed white potato; or put in pudding dish, dress the top with 
egg, and brown in the oven. Serve with sauce. 
SWEET POTATOES BAKED. 
Bake like potatoes, without breaking the skin. When done, break the skin in one 
place in the form of a cross, forcing the meat partly out, cap with butter, and serve. 
» This and the following recipes have been taken from United States Department of Agriculture Farmers' 
Bui. 129, Sweet Potatoes. 
