Sweet Potato Bread-Cake (1953)

"Peel 3 medium-sized sweet potatoes and cut into 1/2-inch slices. Cover with cold water and boil until tender or for about 20 minutes. Drain, add 1 tablespoon butter, and mash well. This should give you 1 full cup.

"Cream 2 tbspns butter with 1/2 cup granulated sugar. Add 2 eggs well beat and mix well, then stir in the mashed sweet potatoes.

"Sift some all-purpose flour, and measure out 2 cups. Place in sifter with 1 scant teaspoon salt and 3 teaspoons baking powder. Sift this into the egg mixture alternately with 3/4 cup milk. 

"Beat until smooth, then fill 12 well-buttered muffin tins, or if you prefer, 1 10-inch layer-cake pan, and place in preheated 375 degree oven to bake for 20 - 25 minutes, or until nicely browned and until they test done with the cake tester. Remove from pan, and sprinkle with confectioners' sugar in which you have kept vanilla bean. Serve at once.

(Origin - "The Best I Ever Ate" by June Platt," 1953.)

More "Lost" Sweet Potato Recipes
New Orleans Sweet Potato Pone (1932)

Honey Sweet Potatoes with Corn Flakes (1946)

Aunt Jemima's Sweet Potatoes with Sherry (1941)