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See Also: Candied Sweet Potatoes; Glazed Sweet Potatoes;
Sweet Potato Balls; Sweet Potato Puree


Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)

To two cups hot riced sweet potatoes, add three tablespoons butter, one-half teaspoon salt, a few grains pepper, and one beaten egg.

Shape in croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.



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