Baked sweet potatoes
They are seldom cooked in any other way at the South, where they are native to the soil, and at their best estate.
Wash and wipe and bake in a good oven until tender.
Glazed sweet potatoes
Parboil in their skins, peel and lay in a bake-pan. Cook, basting often with butter, until they are a golden brown.
Scallop of sweet potatoes and bacon
This is a good “left-over” when you have a little cold corned ham and some cold boiled or baked sweet potatoes. Mince the meat—the fatter the better—and put a layer in the bottom of a bake-dish. Cover with sweet potato dice, pepper, and put in more bacon. When all the materials are used up, cover with crumbs; add enough milk to wet the crumbs, cover and bake half an hour. Uncover and brown.
Sweet potatoes au gratin
Parboil the potatoes, peel and slice while hot. Butter a deep dish well; put in a layer of potatoes, sprinkle with sugar, salt, pepper, and dot with butter; then a stratum of fine crumbs; season in the same way, leaving out the sugar. The uppermost layer should be of crumbs and well buttered. Pour in four tablespoonfuls of warm water to generate steam, cover closely and bake half an hour. Uncover and brown.
This is an especially nice dish for a family dinner, and always liked by children.