Parboil, or bake, two medium sized sweet potatoes, and mash to a smooth paste. Measure two teaspoonfuls of this mix with half a teaspoonful of salt, one of sugar, two tablespoofuls of cream or rich sweet milk, and two eggs. Make into oblong rolls, using one rounding teaspoonful for each croquette. Roll in egg and biscuit crumbs, and fry in boiling lard. They are much more easily handled if a wire basket is used.