If among your sweet potatoes there should be any that are very large
and thick, split them, and cut them in four, that they may not require
longer time to cook than the others. Boil them with the skins on in
plenty of water, but without any salt. You may set the pot on coals
in the corner. Try them with a fork, and see that they are done all
through; they will take at least an hour. Then drain off the water,
and set them for a few minutes in a tin pan before the fire, or in the
stove, that they may be well dried. Peel them before they are sent to
table. When very large, and all of a size, you may roast them.
FRIED SWEET POTATOES.--Choose them of the largest size. Half boil them,
and then having taken off the skins, cut the potatoes in slices, and
fry them in butter, or in nice dripping.
Sweet potatoes are very good stewed with fresh pork, veal, or beef.
The best way to keep them through the cold weather, is to bury them in
earth or sand; otherwise they will be scarcely eatable after October.