Potatoes of medium size should be cooked for one hour; very large ones should be boiled for an hour and a half, or be cut into several parts.
Baked Sweet Potatoes.
Wash the potatoes and bake from an hour to an hour and a quarter in a moderately hot oven. The longer they bake, the sweeter and moister they will be.
Browned Sweet Potatoes.
Boil for half an hour three potatoes of medium size. On taking them from the water pare them. Now cut them in two, lengthwise, and lay them in the pan under a piece of roasting meat. Season them with salt, and let them cook for half an hour. Serve in a hot dish.
Or, the potatoes may be boiled for three quarters of an hour, paired and split, then laid in a baking pan, seasoned with salt, and finally spread with soft butter. It will take one tablespoonful of butter for three potatoes. Bake in a hot oven for twenty minutes or half an hour.
Warming over Sweet Potatoes.
Cold boiled sweet potatoes may be warmed in several ways. Cut them in halves, season with salt, and put in the frying-basket. Fry in deep fat for five minutes; then season with salt and serve.
Another way is to cut them in thick slices lengthwise, dip them in melted butter, season with salt and pepper, dredge lightly with flour, and broil over clear coals. Serve on a hot dish.
Still another mode is to cut them in round slices, season with salt and pepper, and fry in pork or bacon fat.