[Sca-cooks] Never ever work with a renn faire...

[BaronessaIlaria at aol.com]

How about sweet potatoes then?

How to Stew Potatoes
Dining With William Shakespeare
Madge Lorwin

Boyle or roast your Potatoes very tender and blanch (peel) them; cut them
into thin slices, put them into a dish or stewing pan, put to them three or
foure Pippins sliced thin, a good quantity of beaten Ginger and Cynamon,
Verjuice, sugar and Butter; stew these together an hour very softly; dish
them being stewed enough, putting to them Butter and Verjuice beat together,
and stick it full of green Sucket or Orrengado, or some such liquid
sweet-meat; sippit it and scrape Sugar upon it, and serve it up hot to the
Table.
Joseph Cooper/ The Art of Cookery Refin'd and Augmented

1.5 lbs sweet potatoes
1 lb tart cooking apples
5 T brown sugar
1/4 t cinnamon
1/2 t ginger
4 T butter, diced
1/3 c white wine vinegar
1/4 c candied orange peel, diced

Bake the potatoes in their skins for 30 mins at 400. Peel and cut into thin
slices. Core and peel the apples and slice them thin.

Mix 3 T of the sugar with the cinnamon and ginger. Butter a casserole with 1
T of the butter and put a layer of sliced apples into it. Sprinkle a little
of the spice mixture and bits of diced butter over them. Cover with a layer
of sliced potatoes, sprinkle them with some of the spice mix and dots of
butter. Continue layering until all are in the casserole.

Pour the wine vinegar over the top and strew with the remaining 2 T of sugar.

Cover and bake at 350 for 40 mins or until both potatoes and apples are
tender. Dot the dish with the candied orange peel and serve hot.