16 BULLETIN 50, HAWAII EXPERIMENT STATION. 
From the above table it will be seen that the sweet-potato root 
compares favorably in chemical composition with the three other 
root crops. The whole sweet potato shows a higher ash and crude* 
protein content and a lower carbohydrate content than does either 
the cassava or the taro. In fat content it is lower than the cassava, 
but higher than the taro. A comparison of the sweet potato with 
the potato brings out the significant fact that the former is about 
as high in crude protein content as is the latter and that it is much 
higher in carbohydrates and fat. Notwithstanding these facts, the 
potato commands the higher price of the two on the local markets 
throughout the year. 
RECIPES. 
Sweet potatoes are prepared for table use by practically all of the 
many nationalities in Hawaii, in the occidental homes and hotels 
being baked, boiled, or braised, and in the oriental homes, boiled 
whole, or pared, sliced, and then boiled. Starch is extracted from 
the raw potato for the preparation of a paste-forming meal which 
can be fed to infants and also to adults. Some of the methods of 
using the sweet potato are given below. 
SWEET-POTATO BREAD. 
(1 loaf.) 
1 cupful of mashed sweet potatoes. 
1 teaspoonful of salt. 
1 tablespoonful of sirup, if desired 
4 tablespoonfuls of lukewarm water. 
2\ cupfuls or more of sifted flour. 
\ to \ cake of yeast (dry or compressed), 
or from 2 to 4 tablespoonfuls of liquid 
yeast. 5 
Use left-over boiled or baked sweet potatoes or boil sweet potatoes in their jackets 
until tender. Pare and mash the sweet potatoes or put them through a colander or 
ricer to free them from lumps. 
Short process. — To 1 cupful of the cool mashed sweet potatoes add 1 teaspoonful 
of salt, 1 tablespoonful of sirup, and ^ cake of compressed yeast mixed with 4 table- 
spoonfuls of lukewarm water, or 4 tablespoonfuls of liquid yeast. It may be necessary 
to add more water if the sweet potatoes are rather dry or mealy. Add to this h to 1 
cupful of sifted flour and stir until the whole is thoroughly mixed. Cover and allow 
the mixture to rise for about two hours until it becomes soft and light. Knead in 
another quantity of flour sufficient to make a dough somewhat stiff er than for white 
bread. Knead the mixture until it is smooth and elastic, then cover and let it rise 
again until it becomes very light. Knead, mold, and finish as usual. Allow the mass 
to rise in the pan until it reaches 2\ or 3 times its original bulk. Bake slowly in a 
moderately hot oven for at least 50 minutes. 
Long process. — To 1 cupful of the cool mashed sweet potatoes add 1 teaspoonful of 
salt and either £ cake of yeast, dry or compressed, mixed with 4 tablespoonfuls of 
lukewarm water, or 2 tablespoonfuls of liquid yeast. Add to this \ to 1 cupful of 
sifted flour. Cover and set to rise where the temperature ranges from 60° to 70° F. 
When the mixture is light and soft add the sirup and knead in another quantity of 
flour sufficient to form a smooth, elastic, and rather stiff dough. Cover and let rise a 
second time until it becomes very light. Then knead, mold, and finish as directed 
for the short process. 
Cooked or baked squash, pumpkin, peas, beans, or dasheen may be substituted for 
sweet potatoes. When larger quantities of sweet potatoes are to be used, less water 
will be required; that is, for every If cupfuls of mashed sweet potatoes only 2 table- 
spoonfuls of water per loaf are needed. In this case less flour will be required. 
SWEET-POTATO BISCUIT. 
2 cupfuls of sifted flour. 
1 tablespoonful of salt. 
3 teaspoonfuls of baking powder. 
I cupful of mashed sweet potatoes. 
3 tablespoonfuls of shortening. 
Sufficient water or milk to mix. 
» Liquid yeast, when used, should be included in the total liquid. 
