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Sweet Potatoes, Lyonnaise

Boil four good-sized potatoes in a quart water with half teaspoon salt for forty minutes; drain, peel and slice them. Heat one and a half tablespoons melted butter in a frying pan, add one finely sliced onion and brown for five minutes, then add the potatoes. Season with a quarter teaspoon salt and two saltspoons white pepper; toss them well once in a while, cooking for five minutes, give a nice omelette form, brown for five minutes longer and serve.