Glazed or Candied Sweet Potatoes

No. 1

6 sweet potatoes             

1 cup brown or maple sugar

Salt and pepper                

¼ cup water

Butter

Boil the potatoes without paring them, and when tender drain and strip off the skins. Make a syrup by boiling together the sugar and water. Cut each potato in half or in thick slices, dip each piece into the syrup and lay it in a greased baking-dish. Season, with salt, pepper and bits of butter. When all the potato is in the dish, pour over it any syrup that remains and bake in a quick oven (400-450 F) until the potatoes are brown. They will brown quickly.

No. 2

Use the same quantities as for No. 1 Pare the potatoes and boil until about half done. Drain, cut in lengthwise slices, and lay in a shallow greased pan. Spread generously with butter and pour over all the syrup. Bake in a moderate oven (350-400 F.) basting frequently with syrup until the potatoes are transparent. It may be necessary to add more syrup during the baking. An hour or more is usually required for these potatoes.