San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-10-08
By SISTER MARY
Sweet Potatoes.

Sweet potatoes have played quite as
important part in the making of
American history as beans. Men have
fought many good fight for our
country on the energy produced by
these sugar spuds.'
The fact that sweet potatoes con-
tain a large amount of sugar makes
them quick energy producing food
Compared with Irish potatoes, the
food value is higher in fat but lower
in protein, higher in carbohydrates
but lower n water.
If sweet potatoes are served in a
dressed-up fashion, the dessert
should be plain fruit of some sort.
Sweet potatoes themselves make de-
icious desserts and are served as
such in many instances.
This sweet potato dessert will
rival "marron glace" mixture and
cost about One-tOurth as mu.h.
Sweet Potato Trifle.
Pare potatoes and cut in slices
about half an inch thick and an inch
in diameter. Drop in slightly sailed
boiling water and boil 10 minutes.
Drain and let cool. For two cups of
potato make a strip of two cups
sugar and one-half cup water. When
sugar is dissolved add potatoes and
simmer until the strip is thick and
the potatoes clear. Remove from fire
and when cool add one-half teaspoon
pistachio flavoring and one teaspoon
vanilla. Serve cold in high standing
glasses. Top with whipped cream,
slightly sweetened and favored with
vanilla.
Sweet Potato Pie.
Two cups cooked sweet potato, .
tablespoons butter. IA cup sugar, .
eggs, 1 II cups milk, l teaspoon Gin
pamon, IL teaspoon ginger, IL tea
spoon salt.
Cook potatoes and put through a
vegetable ricer. Beat eggs with
sugar and butter until light. Ad d
milk, potato and seasaonings. Add
into a deep pie pan lined with pastry
and bake in mode: ate Oren until
custard is firm to the touch.
Baked Sweet Potatoes.
-Four medium sized sweet potatoes,
3 tablespoons butter, IL cup sugar.
IL teaspoon salt.
Paie potatoes and cut in slices
about one-quarter inch thick Put n
layer in a buttered baking dish. dot
with butter. sprinkle 18th sugar and
salt. Continue until all is used. Pour
over water to half cover. Cover
bakiny dish and bake Al minutes in
moderate oven. Remove cover, in
crease Ieat and brown top.
Glaze Sweet Potatoes
-Four medium sized sweet potatoes
IL cup light brown sugar, IA cup
water, l tablespoon butter, Is tea
spoon nutmeg.
Pare potatoes and cut in slices one
inch thick. Parb0il 10 minutes.
Drain. Make Q strip of the sugar.
wafer and butter Put potatoes in
buttered baking dish and pour over
half the strip. Sprinkle with nut
meg and bake in a hot even until n
pale straw color. Basic with remain
ing sirup.
Candied Sweet Potatoes.
Four medium sized sweet potatoes.
, tablespoons butter. 4 tablespoons
sugar. IL teaspoon salt.
Pare potatoes and cook in boiling
salted water until tender. Melt but
fer in shallow pan and lift potatoes
from The water in which they were
boiled into the melted butter. Roll
each potato in butter. Sprinkle with
sugar and salt and shake nan until
potatoes are well coated. Cover and
brown in hot oven.
Sweet Potato Puff.
-Four medium sized sweet potatoes.
? tablespoons butter. 10 teaspoon
salt. 10 marshmallOws. milk.
BOIL potatoes until tender. Peel
and mash. Add salt. butter ard milk
70 make moist. Beat until light
Turns into buttered baking dish.
cover with marshmallows cut in