Cut potatoes in halves, lengthwise, remove potato, and mash; add nuts, cheese, milk, butter, and seasonings, and beat until very light; refill shells, heaping mixture in the center, make a slight depression with spoon, put in a small bit of butter, sprinkle with paprika, and brown in a hot oven.
278.—FRENCH FRIED SWEET POTATOES
Cut cold boiled sweet potatoes into eighths lengthwise, fry in deep fat until brown, drain on soft paper, and sprinkle with salt.
279.—GLAZED SWEET POTATOES
Cut cooked sweet potatoes in one-third-inch slices lengthwise, put in a greased dripping pan, brush with melted butter or drippings, sprinkle thickly with brown sugar, and bake in a hot oven until glazed with melted sugar.
280.—SWEET POTATO CUSTARD
| 3 cooked sweet potatoes | ¼ nutmeg grated |
| 2 eggs | ¼ cup brown sugar |
| 1/3 teaspoon salt | 1 quart milk |
Force potatoes through a ricer; beat the eggs and milk with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.
281.—STUFFED SWEET POTATOES
| 3 medium-sized baked sweet potatoes | 1 tablespoon butter |
| ½ teaspoon salt | ¼ cup milk |
| 1/8 teaspoon pepper | Powdered sugar |