2187—Sweet Potatoes

Sweet potatoes are generally served, baked in their skins, and accompanied by fresh butter. They may also be prepared according to the majority of potato-recipes, especially the following:—

Sautées, No. 2224, Pommes de Terre Gratinées, No. 2248, Mashed Potatoes, No. 2212, Pommes de Terre à la Duchesse, &c.

They may also be fried; but, in that case, they should be served the moment they are ready, for they soften very quickly.

Finally, they may be prepared soufflé-fashion, after the directions given under “No. 2250, Soufflé de Pommes de Terre.”