Baked Sweet Potatoes

Patates Douces Roties

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 or 8 Potatoes
  • A Tablespoonful of Butter


Wash the potatoes, and scrub the skins, but do not peel them. By rubbing the skins of the Potatoes lightly all over with a little lard, butter, or even fat bacon, it will render the skins soft and pliable to the touch when baked; they will peel readily, without crumbling from dryness, as Baked Potatoes often do, the peeling coming off in thin strips, leaving the Potato intact. Put the Potato in a baking pan in the oven, and let them cook until their centers are mellow to the touch. Serve in their jackets immediately. Serve with Roast Meats, Daubes, Grillades, etc., or as a Friday dish, to be eaten with butter.

To roast Potatoes with Meat or Pork, wash and boil the Potatoes well, and a half hour before the Roast Pork or Beef is done pare the Potatoes, drain well, and place in the baking pan around the Pork or Beef, and baste frequently with the drippings from the roasting meat. Or put in the pan without boiling, and bake a half hour longer. The former is the best method.