Scalloped Sweet Potatoes

Boil the potatoes, without peeling, until half done. Scrape off the skins while they are hot and leave them to get cold. Then cut into slices almost half an inch thick, and arrange in a buttered baking-dish, scattering bits of butter and a little sugar (a teaspoonful to the layer) between them. When the dish is filled in this order, pour in a cupful of boiling water in which a tablespoonful of butter has been melted. Cover with bread crumbs—dry and fine—dot these with butter, and sprinkle with salt and pepper. Cook, closely covered, for half an hour until brown. This is a Southern recipe and the product is delicious.