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Southern-Style Sweet Potatoes




Source of Recipe


VV Daily Press


Recipe Introduction


“A Text-Book of Cooking,” was published in 1915 by Allyn and Bacon (Boston, New York, Chicago).

The book was written by Carlotta C. Greer, head of the department of foods and household management in the East Technical High School, Cleveland, Ohio.



List of Ingredients




3 tablespoons butter
2 tablespoons sugar
6 sweet potatoes
Salt and pepper
Boiling water

Recipe



Scrub and pare the sweet potatoes, cut them into halves lengthwise. Put the butter and sugar in a frying pan and when hot, add the sweet potatoes. Brown the potatoes, add the salt and pepper, and enough boiling water to cover the bottom of the frying pan. Cover and cook slowly until the potatoes are tender. Nearly all of the water should be evaporated when the potatoes are cooked. That which remains should be poured over the potatoes as a sauce for serving. For the purpose of economy, less butter may be used. Sweet potatoes may also be cooked in a casserole in the oven. Uncover the casserole when the potatoes are almost tender, in order to brown them