 |
Sweet Potato Recipes
Wash,peel and boil. Mash well,add chopped parsley,salt and milk (if necessary).Shape into rissoles on a floured board.Coat the rissoles with beaten eggs and breadcrumbs. Fry until a light brown colour.
Wash, peel and boil the potato. Mash thoroughly, add seasoning and beaten egg. Roll into balls on a floured board. Fry a few at a time in smoking-hot oz oil until brown.Drain well and serve.
Wash, peel and boil the potato until soft. Mash and add lemon rind and sugar.Add a little milk if necessary, to make it pliable. Roll into a long round about 2 inches high. Cut into ½ inch long pieces. Shape well and brush with the beaten egg. Put on a greased baking sheet and bake in a moderate oven until brown.
Method Mix the baking powder and flour in a bowl. Make a weel in the center and put the egg in it. Add sugar to the egg and mix until the sugar dissolves. Add milk gradually and mix in flour to form batter. Cut the sweet potato into pieces and dip into the mixture. With a spoon, pick out a piece of sweet potato covered with batter and put in a pan of hot oz oil and fry until both sides are light brown.
Wash, boil and mash the potatoes. Add the butter and leave to cool. stir in the flour. Add the onions and milk (enough to moisten the potatoes). Press the mixture into a shaped mould dish. Turn into a baking sheet and bake in a moderate oven until light brown. Serve with vegetables and meat or fish.
Wash the potatoes thoroughly. Boil in water until ready.Peel the potatoes.Serve hot as a meal with any legume stew, groundnut stew, sour milk, tea, porridge or mashed with beans. It can also be eaten hot or cold as a snack.
|
