If among your sweet potatoes there should he 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.