Sweet Potatoes

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Are good baked plain in their skins; or boiled, peeled and sliced, served with butter; or boiled, and then sliced in a pan, butter and sugar thrown over them, and baked in the stove. Some persons like them boiled and mashed with butter, and browned in the oven like Irish potatoes.