BRANDIED SWEET POTATOES
from, HOW AMERICA EATS, Clementine Paddleford, 1960
2 1/2 pounds sweet potatoes, unpared
1/4 pound butter or margarine
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup brandy
Cook sweet potatoes until soft. Remove from water and cool. Peel and slice crosswise in 1-1/2 inch thick slices. Place in well-greased, shallow baking dish. Dot with butter. Mix sugar, cinnamon, salt and nutmeg. Sprinkle over potatoes. Pour brandy over. Bake at 375 degrees F for 30 minutes.
Yield 6 portions.
