Brown Sweet Potatoes
Recipe No. 632 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 632 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Potatoes, sweet — 40 to 50 pounds
- Salt — as needed
- Water, boiling — as needed
- Sugar, brown — 1 pound (1 mess kit cup)
- Salt — 3 ounces (6 mess kit spoons)
- Butter or bacon fat — 1 pound (½ No. 56 dipper)
Directions
Key ingredients
- Wash sweet potatoes.
- Cover sweet potatoes with boiling salted water. Cover and heat to boiling; reduce heat and simmer until tender. Drain; cool and peel.
- Cut potatoes into halves lengthwise or into slices crosswise, ¼ inch thick.
- Place in baking pans; sprinkle with sugar and salt.
- Place pieces of butter or pour melted bacon fat over potatoes.
- Bake in moderate oven (375° F.) about 1 hour or until brown.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, sweet — 3¼ to 50 pounds Salt — to taste Water, boiling — to taste Sugar, brown — 1¼ oz Salt — about 1½ tsp Butter or bacon fat — 1¼ oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 632, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.