91. SWEET POTATOES are used for practically the same purposes as white
potatoes, and while these vegetables resemble each other in many
respects they are not related botanically, sweet potatoes being root
rather than tuber vegetables. Sweet potatoes are of a tropical nature
and have been cultivated for hundreds of years in the West Indies and
Central America. They form a staple article of diet in the southern part
of the United States, where, on account of the warm climate, they are
raised abundantly. They are not raised in the North; still they are
consumed there in large quantities. After maturing, sweet potatoes are
collected and dried in kilns before shipping. While this makes it
possible for them to keep longer than if they were not dried, they do
not keep so well as white potatoes and therefore cannot be stored in
such large numbers. If they are to be kept for a considerable period of
time, they should be wrapped separately in paper and stored in a cool,
dry place.
92. Sweet potatoes vary considerably in size, shape, and quality. Some
are short and blunt at the tips, others are long and cylindrical, either
crooked or straight, while others are medium in size and spindle-shaped.
Some varieties, which are known as _yams_, cook moist and sugary, while
others, which are simply called sweet potatoes, cook dry and mealy. The
kind to select depends entirely on the individual taste, for in
composition and food value all the varieties are similar. In
composition, sweet potatoes resemble white ones, except that a part of
their carbohydrate is in the form of sugar, which gives them their
characteristic sweet taste, but in food value they are almost twice as
great as white potatoes.
93. The preparation of sweet potatoes is similar to that of white
potatoes, for they may be boiled, steamed, baked, mashed, creamed,
fried, etc. In fact, they may be used at any time to take the place of
white potatoes in the diet. A few recipes are here given for this
vegetable, but any of those given under White Potatoes may also be used
by merely substituting sweet potatoes for the white potatoes specified.
94. BOILED SWEET POTATOES.--It is a very simple procedure to boil sweet
potatoes. When they are to be prepared in this way, select potatoes of
uniform size and either remove their skins or cook them with the skins
on. If they are not peeled, scrub them perfectly clean. Put them to cook
in boiling salted water and allow them to boil until they may be easily
pierced with a fork. Drain the water from them, peel if cooked with
their skins on, and serve hot with butter or gravy.
95. BAKED SWEET POTATOES.--Persons who are fond of sweet potatoes prefer
them baked to any other method of preparation. Select medium-sized
potatoes for this purpose, scrub thoroughly, and put in a hot oven to
bake. Bake until they are soft enough to dent when pinched between the
fingers. Remove from the oven and serve at once.
96. GLAZED SWEET POTATOES.--To increase the sweet taste characteristic
of sweet potatoes and favored by many persons, a sweet sirup is
sometimes added. When this is done, the potatoes are first boiled and
then cut in half lengthwise and sauted. Sweet potatoes so prepared
afford a pleasing variety in the diet.
Clean and peel the desired number of potatoes and boil them as already
explained. Cut them in half lengthwise, so that each piece has a flat
side. Melt fat in a frying pan, add the halves of sweet potato, and fry
until slightly brown. Then turn and fry on the reverse side. About 10 or
15 minutes before removing from the pan, pour a small quantity of
molasses or a mixture of sugar and water over the potatoes, and allow
them to cook in this sirup until they are well covered with the sweet
substance. Remove from the pan and serve at once. 97. MASHED SWEET
POTATOES.--Used alone without further preparation, mashed sweet potatoes
make a very palatable dish. However, as in the case of mashed white
potatoes, numerous appetizing dishes, such as croquettes, patties, etc.,
can be made of mashed sweet potatoes, whether left from a previous meal
or cooked for this purpose. In the preparation of all such dishes, the
recipes given under White Potatoes may be followed.
Peel the desired number of potatoes and cook them in boiling salted
water until they may be readily pierced with a fork. Drain, force
through a sieve or a ricer, and season with salt, pepper, and a small
amount of butter. Thin the mixture with sufficient hot milk to make it
of a stiff, mush-like consistency. Then beat vigorously until the potato
is light and creamy. Serve hot.