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Sweet Potato Croquettes

1 tablespoon butter 1/2 cup sweet potatoes, baked 2 tablespoons milk 3 tablespoons Dromedary Cocoanut 1 egg, beaten Fine bread crumbs Rice potatoes, measure them, add butter, cocoanut soaked in milk and one-fourth of the egg. Shape and roll in bread crumbs, brush over with remainder of egg, and toss in crumbs. Fry in smoking hot fat or bake to a light brown in a hot oven. Serve hot.