— roasted.—Well wash and lightly scrape,
but do not peel the yams, then bake in a hot oven
till the skin is crisp, and the inside soft. Serve as
they are in a napkin, sending butter and pepper
to table with them. Or, when cooked, they may
be quickly peeled, and coarsely sieved and served
like “snow potatoes.” Yams may also be boiled,
and mashed with an egg, a little butter, pepper,
and salt, and served plain; or made into balls and
fried like potato duchesses; or balls of the mashed yam
may be dipped in batter and fried; or the yams may
be washed, peeled, sliced, and fried till crisp in hot
fat; or they may be devilled, by slicing them as before,
buttering both sides well, dusting these thickly with
salt, cayenne, and freshly-ground black pepper,
and broiled; or, lastly, they may be parboiled,
served sliced in curry sauce; or, when parboiled
into straws and fried in hot fat. Indeed,
may be cooked in most of the ways advised for
potatoes.