SC - Sweet Potatoes

[Decker, Terry D.]

Sweet Potatoes

To butter Potato roots.  Take the roots & bole them in water till they bee
verie soft, then peele them and slice them, then put some rosewater to them
& sugar & the pill of an orenge, & some of the iuice of the orenge, so let
them boile a good while, then put some butter to them, & when the butter is
melted serve them. This way you may bake them, but put them unboiled into
the paste.

	Elynor Fettiplace
	The Receipt Book of Ladie Elynor Fettiplace, 1647


Note:  Elynor Fettiplace was an Elizabethan lady who began compiling her
recipes in 1604 after many years in the kitchen.  The book was passed to her
niece in 1647.


2 lbs sweet potatoes
1/2 cup water
juice of 1 orange (4-5 Tablespoons)
1 Tablespoon of sugar
1 teaspoon ground orange peel
1/2 cup butter
In a pan, cover the sweet potatoes with water and boil them until very soft,
about 45 minutes to 1 hour.
Remove the sweet potatoes from the pan.  Cool slightly.  Peel and slice.
Mix the water, orange juice, sugar and orange peel in a pan and heat
stirring.
After the sugar dissolves, add the sweet potato to the syrup, seperating the
slices.
Stir the mixture gently to prevent burning, turning the sweet potato to coat
the slices with the syrup.  Add water if necessary.
When the syrup has cooked down, remove the pan from the heat and add the
butter.  Stir gently until the butter is melted and blended into the sweet
potatoes.
Put the sweet potatoes into a serving dish and present to the table.

Notes:  Two pounds of sweet potato will fill an 8" or 9" pie pan.

The results resemble whipped potato potatoes, if the sweet potatoes are
thoroughly boiled.