Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Candied Sweet Potatoes

Cut boiled sweet potatoes into long slices; place them in an earthen dish; butter each and sprinkle with sugar. Bake until the sugar and butter have candied and the potatoes are brown.

For the Modern Kitchen

A four-line recipe that assumes you already have cold boiled sweet potatoes on hand and a hot oven going. The only real decisions are thickness, oven heat and how long you let the sugar go.

A Little History

Sweet potatoes had long been a staple of the American South, and candied sweet potatoes appear in American cookbooks as a standard vegetable side rather than a dessert. The technique is straightforward frugality: boiled potatoes, butter and sugar, and a hot oven. The terseness here is characteristic: the book expects a cook who knows what a candied surface looks like and needs only the order of operations.

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