Sweet Potato Croquettes

Bake 6 medium sized potatoes; run pulp through ricer, To 2 cups potatoes, add 1 teaspoon salt, 3 tablespoons butter, 1 egg slightly beaten, 1/4 blanched, chopped almonds or English walnuts, and sufficient hot cream or milk to moisten mixture. Shape into balls, apple, or cork-shaped croquettes. Roll in egg and cracker crumbs and fry in deep, hot fat. If shaped like apples, make a slight depression in each end and insert a clove in blossom end and sprig of parsley or apple leaf for the stem.