Boil three sweet potatoes of medium size until done. Peel and squeeze
through the patent vegetable strainer, add a heaping tablespoonful of
butter, salt and pepper to taste, and enough milk to make very soft. Put
in a baking dish, dot it over with tiny bits of butter and bake until
brown. Serve in the dish in which it is baked. If any is left over
remove the thin brown skin, make the potato into small, flat cakes and
brown on both sides in a little butter in a spider.