As a food for human consumption, the sweet potato has been, and always will be, held in very high esteem, and its popularity will increase as we learn more about its many possibilities.
There is an idea prevalent that anybody can cook sweet potatoes. This is a great mistake, and the many, many dishes of illy cooked potatoes that are placed before me as I travel over the South, prompt me to believe that these recipes will be of value (many of which I have copied verbatim from Bulletin No. 129, U. S. Department of Agriculture.) The above bulletin so aptly adds the following:
The delicate flavor of a sweet potato is lost if it is not cooked properly. Steaming develops and preserves the flavor better than boiling, and baking better than steaming. A sweet potato cooked quickly is not well cooked. Time is an essential element. Twenty minutes may serve to bake a sweet potato so that a hungry man can eat it, but if flavor is an object, it should be kept in the oven an hour.”