Creole Sweet Potatoes

6 large sweet potatoes

            Grated nutmeg

Salt                

1 cup rich brown stock

Celery salt                          

Few drops of caramel

White pepper

Prepare potatoes by parboiling them for twenty minutes. Remove skins and cut potatoes in halves. Place the pieces in a shallow baking pan, sprinkle with salt, celery salt, white pepper and grated nutmeg. Pour into the pan the stock, to which a few drops of caramel have been added, and bake in a quick oven (400-450 F) until tender and slightly browned. Baste frequently with the stock. Serve around planked fish.