Recipe: West Indies Sweet Potato Pudding

  • One cup of brown sugar,
  • Three tablespoons of shortening.
  • Cream well and then add
  • Two cups of sweet POTATOES that have been rubbed through a fine sieve,
  • One and one-quarter cups of milk,
  • One well-beaten egg,
  • One-quarter teaspoon of salt,
  • One-half teaspoon of cinnamon.

Beat to thoroughly mix and then pour in a baking dish and bake in a moderate oven for thirty-five minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Sweet Potato Pineapple

Wash and cook until tender six large sweet POTATOES and then pare and mash well and then add

  • One tablespoon of butter,
  • One teaspoon of salt,
  • One-half teaspoon of pepper.

Pile on a baking dish and mould to shape of a pineapple. Make the pineapples eyes with the handle of a spoon and then brush with beaten egg and sprinkle with fine bread crumbs and then with two tablespoons of grated cheese. Bake in a hot oven for twenty minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Sweet Potato Cookies

  • One cup of brown sugar,
  • Four tablespoons of shortening.
  • Cream well and then add
  • One cup of mashed sweet POTATOES,
  • One and one-half cups of flour,
  • One teaspoon of baking powder,
  • One-half teaspoon of nutmeg,
  • Three-quarters cup of raisins,
  • One egg.

Work to a smooth dough and then roll out on floured pastry board and cut one-quarter inch thick and then bake for eight minutes in a hot oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Candied Sweet Potatoes with Honey

Place in an iron frying pan

  • Three-quarters cup of honey,
  • Two tablespoons of shortening,
  • One-quarter teaspoon of mace,
  • One-quarter teaspoon of cinnamon.

Bring to a boil and cook until it becomes thick, then add six boiled sweet potatoes. Turn them frequently in syrup, adding four tablespoons of water to prevent burning. Cook slowly for twenty minutes.

NOTE.—Have the potatoes boiled and then peeled, and ready waiting before putting the honey in the pan.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Dutch Sweet Potato Puff

Peel and boil 3 sweet potatoes in salted water until tender; then mash well with 3 beaten yolks of EGGS, 1 cup of milk, 3 tablespoonfuls of butter, 2 tablespoonfuls of sugar, a pinch of nutmeg and lemon-juice. Beat the whites with a pinch of salt to a stiff froth; add to the potatoes and put in a well buttered baking-dish and bake. Serve hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Stuffed Swet Potatoes

  • 3 medium-sized baked sweet POTATOES 1 tablespoon butter
  • ½ teaspoon salt ¼ cup milk
  • 1/8 teaspoon pepper Powdered sugar

Cut baked POTATOES in halves lengthwise; mash POTATOES, add salt, pepper, butter, and milk, and beat well; fill potato shells lightly, sprinkle thickly with sugar, and bake in a hot oven until brown. Sliced marshmallows may be used instead of sugar.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Sweet Potato Custard

  • 3 cooked sweet POTATOES ¼ nutmeg grated
  • 2 eggs ¼ cup brown sugar
  • 1/3 teaspoon salt 1 quart milk

Force POTATOES through a ricer; beat the eggs and milk with potato; add other ingredients, pour into buttered baking dish or cups, and bake in a slow oven until firm.

Better Meals for Less Money, by Mary Green (Year 1909)