SWEET POTATO DOUGHNUTS

2 eggs
1 cup cooked and
1 cup sugar
mashed sweet potatoes
3 tablespoons melted butter
1/2 teaspoon soda
1 cup sour milk
1 saltspoon salt
3 cups flour
1 saltspoon cinnamon

Beat the eggs until light, add the sugar, butter and milk. Mix the salt, soda and spice with the flour. Stir into the egg mixture, beat in thoroughly the mashed sweet potatoes; if too soft add just enough more flour to make it just soft enough to roll out.

Roll, cut out, and fry in deep fat hot enough for the dough to rise at once.
____________________

SLICED SWEET POTATO PIE

Line a deep baking dish with a rich sheet of pastry. Parboil the number of potatoes desired. When two thirds done remove the skins, slice lengthwise, very thin, cover the dish to a depth of 2 inches, sprinkle with ground allspice and a dash of ginger, cloves and nutmeg. To a pie sufficient for six people, scatter around the top in small pieces a lump of butter the size of a hen's egg; add one teacupful of sugar and 1/2 teacupful of molasses. Add 1/2 pint of cream, dust a little flour over the top sparingly; cover with hot water, put on upper crust, crimp edges and bake in a moderate oven until done. Serve hot, with or without sauce.
____________________

from -- HOW THE FARMER CAN SAVE HIS SWEET POTATOES AND WAYS OF PREPARING THEM FOR THE TABLE (Revised and Reprinted)
FOURTH EDITION
BY GEO. W. CARVER, M. S. AGR., D. Sc.
Director, Experiment Station, TUSKEGEE INSTITUTE
Tuskegee Institute Press 1937