Sweet Potatoes Stuffed Recipe

MRS. ARCHIBALD LAURIE.



Four large sized sweet potatoes baked until tender, then cut carefully

in two. Cut a piece off each end, so they will stand, then scoop out,

leaving the skins perfect. Mash the potato fine with an egg dressing as

follows: boil four eggs hard, mash the yolks to a paste with cream to

thin, salt and pepper to taste and a little mustard if liked; with this

mixture fill the skins, place a piece of butter on top of each, and bake

until well browned. Serve in individual saucers with a small doyley

under.

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