Aunt Jemima's Sweet Potatoes with Sherry (1941)

• 4 medium-sized sweet potatoes, boiled and mashed
• 2 tbspns butter
• 2 tbspns brown sugar
• 1/2 tspn cinnamon
• 2 tbspns raisins
• 2 tbspns walnuts, chopped
• 1/4 to 1/3 cup cream
• 1/4 Sherry
• Salt and pepper 

Mix all ingredients together and beat until creamy.  

Season to taste, and bake in moderate oven (350 to 375 degrees) until brown, about 30 minutes.  Serves 4.

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

More "Lost" Sweet Potato Recipes

New Orleans Sweet Potato Pone (1932)

Honey Sweet Potatoes with Corn Flakes (1946)

Sweet Potato Cinnamon Loaf Cake with Vanilla (1935)