Sweet potatoes used as the basis for candy-making should be baked. Boiled sweet potato changes color during the succeeding processes and retains an amount of water that is likely to cause trouble. After baking, the potato should be forced through a fine sieve. Make sure that the sifting process is done so thoroughly that all fiber is removed.

Sweet Potato Patties.—For the patties, boil until very thick one pound of granulated sugar, one cupful of sweet potato prepared as above; one-half cupful of desiccated cocoanut, and one-half cupful of water. When the mixture has cooked, add one-half cupful of bon-bon cream, cut into small pieces. Stir thoroughly. As the mass begins to set, drop it quickly on waxed paper in small drops. Act promptly, for the mass sets quickly. The drops will not be smooth.

To improve the looks of these patties, they may be dipped in a crystal syrup, cooked to two hundred and twenty degrees; and then dusted with granulated sugar. If they are not wanted immediately, they may be packed for any length of time not exceeding six weeks provided they have been finished with the crystal and granulated sugar.

Sweet Potato Knots.—Cook until very thick equal quantities of granulated sugar and sweet potato—prepared as before—and add a few drops of oil of cinnamon. If another color is preferred to the natural amber, add coloring paste to suit. Immediately spread the mixture over a tin sheet upon which has been sifted confectioner's sugar. The tin should be of such a size that the mass will be about one-quarter of an inch thick. When it has dried so that it will not stick to the fingers, with a long, thin knife, cut narrow ribbon-like strips about six inches long. Fashion them into bowknots. Be sure that there is not undue thickness at the center. The tools described in the second chapter—particularly page 16—will be useful as will also be the glass sheet. If the candy is moist, dip the hands into XXXX sugar. Dry on oilcloth or waxed paper. When firm, dip into a crystal which has been cooked to two hundred and twenty-five degrees and allowed to stand for five minutes. Dry on a screen.

Their attractiveness can be seen at a glance at the foreground of the illustration opposite page 138, and by looking at No. 18 in the frontispiece.

Sweet Potato Pastilles.—They are made from the same mixture as are the knots. While the mixture is still hot, drop it in small drops upon a cold bare marble, and dust them with granulated sugar. When they have dried for several hours, or, if possible, over night, lift with a thin knife, place two drops together by their bases, dredge again with granulated sugar to cover the edges, and dry.