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Baked Sweet Potatoes

Select smooth, medium-sized potatoes. Wash, using a vegetable brush, and place in dripping-pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve at once. If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy.
Recipe from 1893 Fannie Farmer Cookbook

Southern Style Sweet Potatoes

Bake six medium sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside. Mash, add two tablespoons butter, and cream to moisten. Season with salt and Sherry wine. Refill skins and bake five minutes in a hot oven.
Recipe from 1893 Fannie Farmer Cookbook

Boiled Sweet Potatoes

Select potatoes of uniform size. Wash, pare, and cook twenty minutes in boiling salted water to cover. Many boil sweet potatoes with the skins on.
Recipe from 1893 Fannie Farmer Cookbook

Glazed Sweet Potatoes

Wash and pare six medium-sized potatoes. Cook in boiling salted water until soft. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes one-half cup sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and bake until brown, basting twice with remaining syrup.
Recipe from 1893 Fannie Farmer Cookbook

Sweet Potato Fries

1 lb sweet potatoes
1 egg white
2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder

Peel and cut potatoes into 1/4 - 1/2 inch strips. In a bowl, combine egg white and seasonings. Coat well. Add potatoes, toss to coat. Place in a single layer on two baking sheets that have been coated with cooking spray. Bake uncovred at 450 for 20 to 25 minutes or until golden brown. Yields: 8 servings.
Recipe from a 2001 Cedar County Catholic Schools Cookbook

Mashed Sweet Potatoes

To two cups riced sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten. Beat until light, and pile on a serving dish.
Recipe from 1893 Fannie Farmer Cookbook

My Note: A popular Connecticut dish for the holidays is mixing half mashed potatoes, with half mashed sweet potatoes.

Georgian Style Sweet Potatoes

Season mashed boiled sweet potatoes with butter, salt, pepper, and Sherry wine. Moisten with cream, and beat five minutes. Put in a buttered baking-dish, leaving a rough surface. Pour over a syrup made by boiling two tablespoons molasses and one teaspoon butter five minutes. Bake in the oven until delicately browned.
Recipe from 1893 Fannie Farmer Cookbook

Sweet Potatoes Au Gratin

Cut five medium-sized cold boiled sweet potatoes in one-third inch slices. Put a layer in buttered baking-dish, sprinkle with salt, pepper, and three tablespoons brown sugar, dot over with one tablespoon butter.

Repeat, cover with buttered cracker crumbs, and bake until the crumbs are brown.
Recipe from 1950's Cookbook

Sweet Potato Pie

1/4 cup butter
1/2 cup brown sugar
1 cup mashed sweet potatoes
3 eggs
1/3 cup corn syrup
1/3 cup milk
1/2 tsp salt
1 tsp vanilla
1 cup broken pecans - for Sweet Potato Pecan Pie
Plain Pastry

Crean together the butter and sugar. Add mashed potatoes and slightly beaten eggs. Mix well. Combine with sirup, milk, salt, vanilla, and pecans. Turn mixture into a pastry shell. Bake at 425 10 minutes. Reduce heat and continue baking at 325 for 35 to 45 minutes longer. Omit pecans if you just want a plain sweet potato pie.
Recipe from 1972 Cookbook

My Favorite Candied Yams

1 can yams - drain only some of the juice...pour in a pan.
Sprinkle brown sugar on top...put in moderate oven at 350, heat up till hot, till like the brown sugar is melted....
Add marshmallows on top and brown marshmellows in oven

Oh, you can add pecans too, when you add the marshmellows
Add them the last five minutes of cooking time.
Recipe from Jenilee in Connecticut

Easy Candied Sweets

Melt 2 tablespoons butter or margarine and 1/3 cup orange marmalade in skillet. Add one 18 oz can whole yams or sweet potatoes, drained. Dash with salt. Heat uncovered, over low heat about 5 minutes, basting often till potatoes are glazed and hot through. If necessary, add 1 tablespoon water or liquid from potatoes, while heating) Makes 5 or 6 servings.
Recipe from 1963 Cookbook

Sweet Potatoes with Apples and Raisins

2 c. sweet potatoes
1/4 c. raisins
1/2 c. apple pie filling
1/4 c. boiling water
1/2 c. miniature marshmallows

Drain sweet potatoes and combine with raisins and apple pie filling. Add boiling water. Sprinkle marshmallows over top with a little bit of brown sugar. Bake uncovered at 375 for 35-40 minutes.
Recipe from a 2001 Cedar County Catholic Schools Cookbook

Sweet Potatoes with Cornflake Topping

2 cups sweet potatoes
1 1/2 cups white sugar
2 eggs
3/4 stick butter
1 cup milk
1/2 tsp. cinnamon
1/2 tsp. nutmeg

TOPPING:
3/4 cup cornflakes
1/2 cup nuts
1/2 cup brown sugar
1/4 stick butter

Melt butter and mix in rest of ingredients. Spread over top. Bake at 400 for 10 minutes.
Recipe from 1972 Cookbook