BROWNED SWEET POTATOES. MRS. ECKHART.
Pare, and cut in halves. Have in a skillet some hot fryings, in which
place potatoes; pour in about one-half pint of water; season with salt
and pepper. Cook until tender. Remove the cover, and let brown; take
out in dish; throw a spoonful of sugar into skillet, with a little
flour and water; let boil up once or twice, and pour over the
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