Sweet Potatoes.
Select those of uniform size; parboil them, with the skins on. Peel and lay in a baking-pan. Bake until soft to the grasp, glazing with butter just before you take them up.
Select those of uniform size; parboil them, with the skins on. Peel and lay in a baking-pan. Bake until soft to the grasp, glazing with butter just before you take them up.