Williamsburg Sweet Potatoes (1801)

• 3 lbs sweet potatoes
• 3/4 cup light brown sugar, packed
• 3 tbspns butter
• 1/2 tspn cinnamon
• 1/2 tspn nutmeg
• 1/4 tspn salt
• 1 cup milk

Preheat oven to 400 degrees. Grease 1-1/2 quart casserole dish.

Cook sweet potatoes in boiling salted water until done. Peel and mash.

Stir in all ingredients except 2 tablespoons of brown sugar. Turn mixture into prepared casserole, and sprinkle with remaining brown sugar. 

Bake at 400 degrees for 30 minutes. Serves 8 to 10.

More "Lost" Sweet Potato Recipes

Sweet Potato Bread-Cake (1953)

Aunt Jemima's Sweet Potatoes with Sherry (1941)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)