Recipe: Belgian Sweet Pato Puree

Boil 4 sweet potatoes until soft. Mash until smooth with 1 tablespoonful of butter, 2 beaten EGGS, 1 tablespoonful of brown sugar, 1/4 teaspoonful of cinnamon and 1/4 cup of milk. Beat well. Put in a buttered PUDDING-dish; pour over some melted butter; let bake until brown. Serve hot with broiled steak.

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