Our coffee was made of dried sweet potatoes, rye wheat and barley, all parched brown and ground together, putting some of it in a little bag, we would drop it in the coffee pot of hot water and let it boil ten minutes.
An enterprising Yankee came south after the war and patented our home-made War Coffee, and called it Postum, and later on reduced the same to a powder and called it Instant Postum which requires no bag or boiling.
I have never heard of using sweet potato in coffee subs.
Chicory roots, dandelion roots both rosted. Postum is grain and little molasses to sweeten it. I told them at the health food store where I had been getting Pero that if I dipped the tip of my teaspoon in molasses and put in the pero it tasted about the same as postum. I do not do that now. Pero is grain and chicory. Chicory is laxative if you drink much of it. I can stand two cups okay. The south used a lot of chicory in coffee and it seems still do.
Pero is cheaper in this town then big city. I have not checked in Vernal if less yet.
I trying parching something and it sure was not good. Bonnie does barley to add to their coffee, isn't that right, Bonnie. During WWII mom bought while we were in Utah a coffee sub and added to coffee so dad would have enough. Loma Linda put it out. I do not know what it was . Coffee was rationed.
Postum and Pero high but you only use tesapoon per cup and only make just what you need.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."