As a side dish — Black Market Sweet Potatoes and Carrots (Serves 8)
This themed recipe is for an authentic dish cooked in the continental United States during the late 1930s.
• 8 carrots
• honey
• olive oil
• 300 g (11 oz) grated cheese
• salt to taste
Method: Choose the most tender, young sweet carrots, scrape, and boil until tender. Cut lengthwise in halves, dip in thick honey, and place in a baking dish with the bottom thinly covered with fine olive oil. Sprinkle thickly with grated cheese and salt, and place in a hot oven and brown for about 15 minutes.
• 8 sweet potatoes
• ¾ teaspoon salt
• ¾ cup walnuts or pecans
• 1? teaspoon sugar
• 16 marshmallows
• ¾ cup cream
• 2½ tablespoons butter
• grated nutmeg
Method: Peel and boil sweet potatoes until tender. Drain, place in a mixing bowl, and mash with butter, sugar, salt, nutmeg, and cream. Chop the nuts and add to the potato mixture. Spread mixture in a square cake tin; lay marshmallows, close together, and bake in a hot oven until brown.
This recipe is in the public domain and may be used freely.
