SWEET POTATOES.

Auckland Star, Volume LXIV, Issue 85, 11 April 1933, Page 13

SWEET POTATOES.

' Kumaras are now cheap and can be used in various ways. Browned Sweet Potatoes. , Brown the sweet potatoes in tlio oven after cutting them into half-inch slices and pouring over them a sjtup made of two tablespoonfuls each of butter and brown sugar and four tablespoonfuls of water. Baste frequently and take care not to burn them as they brown quickly on the side toward the pan. Apple and Sweet Potato. Cut three large apples each in two sections, half-way between stem and blossom ends. Remove core. Place halves in pan, cut side up. Add' $ cup sugar and 1 cup water. Bake slowly until, tender, but not broken. Cook enough sweet potatoes in salted water to make 1 pint potatoes when mashed and put through ricer.. To this add i tea spoonful cinnamon or nutmeg, .} to i cupful cream. Place, a large spoon of potatoes 011 top of each apple. Baste with syrup around the apple 6. Heat in oven. Just before serving place one marshmallow on each mound and brown slightly. Candied Sweet Potatoes. Peel and cut into strips 4 mediumsized sweet potatoes, add sprinkle of salt and enough water in which to cook. When nearly done cover with 1 cup brown sugar, add 1 teaspoonful cinnamon and 6 tablespoonfuls heavy sweet ercam. Bako until the sugar and cream have formed a thick syrup, about 30 minutes in a moderate oven. Sweet Potato Snowballs. Mix 2 cupfuls of mashed sweet potatoes, J cupful brown sugar, 3 tablespoonfuls sweet cream and -J teaspoonful nutmeg. Use 10 marshmallows and 1 cup shredded coconut to make balls. Roll each marshmallow separately in potato mixture, forming into balls, then roll in coconut. Place in oven just long enough for marshmallows to become soft, but not melted. Deep Sweet Potato Pie. Line a deep baking dish with pastry. Boil according to size 3 or 4 sweet potatoes. When tender and cooled slice and place in layers. Sprinkle with sugar, spices, nutmeg and bits of butter. Fill dish with the layers, then cover with sweet cider to keep potato moist. Put on the upper crust of pastry and bako slowly. Serve very hot.