It's a recipe from my old Fanny Farmer Cookbook, the eleventh edition published in 1965. Page 268, "Sweet Potatoes de Luxe." As far as I could tell this volume had all of the same recipes that were in my mother's edition of the book (probably purchased in the 1950s). Farmer was at the Boston Cooking School, and one of the earliest "scientific" cooks, testing recipes before she published them in her books.

A note that I offer to my children when using this kind of book is that current recipes tend to include a lot more information about technique, how to mix, assemble, or cook the recipe in question. Fanny Farmer offered recipes to cooks who knew how to do those things: ingredients, order of assembly if needed, and baking temperature if it went into the oven. There are small drawn illustrations throughout, but not on every page. Pages formatted with two-columns had recipes rarely longer than a single column, and many of the pages will have two, three, or four recipes in a single column.

Julia Child's collaboration on Mastering the Art of French Cooking targeted American cooks who didn't have the French techniques and needed to see directions and illustrations in order to master those dishes. I suspect she set the standard that has been followed by many published and broadcast chefs ever since. Many modern cooks didn't have the advantage of a good Home Economics course or have parents who taught them to cook. My kids learned a lot of cooking at home, so I can usually just send the recipe they want and they figure out the rest.