The Sweet Potato.
Description.—The sweet potato is a native of the Malayan Archipelago, where it formerly grew wild; thence it was taken to Spain, and from Spain to England and other parts of the globe. It was largely used in Europe as a delicacy on the tables of the rich before the introduction of the common potato, which has now taken its place and likewise its name. The sweet potato is the article referred as potato by Shakespeare and other English writers, previous to the middle of the seventeenth century.
Preparation and Cooking.—What has been said in reference to the common potato, is generally applicable to the sweet potato; it may be prepared and cooked in nearly all the ways of the Irish potato.
In selecting sweet potatoes, choose firm, plump roots, free from any sprouts; if sprouted they will have a poor flavor, and are likely to be watery.
The sweet potato is best cooked with the skin on; but all discolored portions and the dry portion at each end, together with all branchlets, should be carefully removed, and the potato well washed, and if to be baked or roasted, well dried with a cloth before placing in the oven.
The average time required for boiling is about fifty minutes; baking, one hour; steaming, about one hour; roasting, one and one half hours.