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.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)