Scalloped Sweet Potatoes


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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 lbs. sweet potatoes
  • 1 can sweet corn, or 1 lb. parboiled chestnuts
  • 2 cups thin White Sauce
  • 1 cup buttered crumbs


Wash, pare, and slice potatoes. Boil 5 minutes, drain and place in a well buttered baking dish, alternate layers of potatoes and the corn, seasoned with salt and pepper or chestnuts, cut in large pieces. If corn is used—pour over 2 cups Thin White Sauce. If chestnuts are used—boil ½ cup brown sugar, ¼ cup hot water, 3 minutes, add ¼ cup butter, pour over the potatoes; in either case, sprinkle bread crumbs over top and bake ¾ hours) or until potatoes are tender.