Cook very slowly until tender, thicken the gravy and add one cupful
of sour cream, then cover the top of the baking dish with mashed and
seasoned sweet potatoes, one inch thick. Brush with syrup and dust
lightly with cinnamon, and dot with bits of butter. Bake until
slightly brown.


CUSTARD SAUCE

One cup of milk,
Two tablespoons of cornstarch.

Stir to dissolve and bring to a boil, cook for three minutes and then
add

One-quarter teaspoon of nutmeg,
Five tablespoons of sugar,
Yolk of one egg.

Beat to blend and then cool.


CARAMEL SAUCE

One cup of brown sugar,
Four tablespoons of water,
One tablespoon of butter.

Place in a frying pan and cook until caramelled, then add one and