SWEET POTATOES are used for practically the same purposes as white potatoes, and while these vegetables resemble each other in many respects they are not related botanically, sweet potatoes being root rather than tuber vegetables. Sweet potatoes are of a tropical nature and have been cultivated for hundreds of years in the West Indies and Central America.

Sweet potatoes vary considerably in size, shape, and quality. Some are short and blunt at the tips, others are long and cylindrical, either crooked or straight, while others are medium in size and spindle-shaped. Some varieties, which are known as yams, cook moist and sugary, while others, which are simply called sweet potatoes, cook dry and mealy. The kind to select depends entirely on the individual taste.

The preparation of sweet potatoes is similar to that of white potatoes, for they may be boiled, steamed, baked, mashed, creamed, fried, etc. In fact, they may be used at any time to take the place of white potatoes in the diet. A few recipes are here given for this vegetable, but any of those given under White Potatoes may also be used by merely substituting sweet potatoes for the white potatoes specified.

BOILED SWEET POTATOES - It is a very simple procedure to boil sweet potatoes. When they are to be prepared in this way, select potatoes of uniform size and either remove their skins or cook them with the skins on. If they are not peeled, scrub them perfectly clean. Put them to cook in boiling salted water and allow them to boil until they may be easily pierced with a fork. Drain the water from them, peel if cooked with their skins on, and serve hot with butter or gravy.

BAKED SWEET POTATOES - Persons who are fond of sweet potatoes prefer them baked to any other method of preparation. Select medium-sized potatoes for this purpose, scrub thoroughly, and put in a hot oven to bake. Bake until they are soft enough to dent when pinched between the fingers. Remove from the oven and serve at once.

GLAZED SWEET POTATOES - To increase the sweet taste characteristic of sweet potatoes and favored by many persons, a sweet sirup is sometimes added. When this is done, the potatoes are first boiled and then cut in half lengthwise and sautéd. Sweet potatoes so prepared afford a pleasing variety in the diet.

Clean and peel the desired number of potatoes and boil them as already explained. Cut them in half lengthwise, so that each piece has a flat side. Melt fat in a frying pan, add the halves of sweet potato, and fry until slightly brown. Then turn and fry on the reverse side. About 10 or 15 minutes before removing from the pan, pour a small quantity of molasses or a mixture of sugar and water over the potatoes, and allow them to cook in this sirup until they are well covered with the sweet substance. Remove from the pan and serve at once.

MASHED SWEET POTATOES - Used alone without further preparation, mashed sweet potatoes make a very palatable dish. However, as in the case of mashed white potatoes, numerous appetizing dishes, such as croquettes, patties, etc., can be made of mashed sweet potatoes.

Peel the desired number of potatoes and cook them in boiling salted water until they may be readily pierced with a fork. Drain, force through a sieve or a ricer, and season with salt, pepper, and a small amount of butter. Thin the mixture with sufficient hot milk to make it of a stiff, mush-like consistency. Then beat vigorously until the potato is light and creamy. Serve hot.