1904 Stuffed Sweet Potatoes

1904 Stuffed Sweet Potatoes
The Blue Ribbon Cook Book
Jennie C. Benedict
Sweet potatoes
Butter
Cream
A little sugar
Cinnamon
Sherry wine
Select good, firm sweet potatoes. Wash well and boil until tender, remove from fire, cut in half, take out most of the potato, leaving the skin firm enough to stuff. Mash potato well, season with butter, cream, a little sugar, and cinnamon and sherry wine to taste. Fill shells with potatoes and put in oven to brown a little.
Did we eat them? Yes
Would I make them again? Yes
Note: I had tiny little sweet potatoes so could not stuff the shells.