Wash and cook the potatoes until tender. Use six large sweet potatoes. Drain, cool and peel. Mash fine and then place in a bowl and add
One tablespoon of butter,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One-half teaspoon of pepper.
Mould into croquettes and then dip in beaten egg and then in fine crumbs and fry golden brown in hot fat. Serve with cheese sauce.
SWEET POTATO NESTS
Cook sweet potatoes and peel and mash and then form into nests. Place the nests on a well-greased baking dish and fill with creamed dried beef. Place in the oven for ten minutes and heat. Sprinkle with grated cheese.
Sweet potatoes may be used for a border for stews, for goulashes, etc. Try this method of baking the potato: Wash well, scrubbing with a vegetable brush. Dry and then grease thoroughly and place in oven to bake. This method prevents a thick coarse skin from forming with the pulp attached to it.