Jewel Hall Recipe

Sweet Potato Cobbler

By Jewel Hall 0124


Rating:
Serves:
10-12
Prep Time:
Cook Time:
Method:
Bake
Comments:

I remember my mother and her friend making this when I was young. It's so yummy and it's a perfect dessert for Autumn when fresh sweet potatoes are plentiful in Alabama. I was raised on a farm and we used to dig potatoes and store them in the storm pit to keep them from becoming rotten. I think you'll like it, It's also a good Thanksgiving desert. I wish I had one ready to eat right now !!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this cobbler is a holiday delight.

Ingredients

2 lb
sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 c
water
1 -1/2 c
sugar
3 Tbsp
all purpose flour
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
salt
3/4 c
butter, cubed

Directions Step-By-Step

1
In a saucepan, cook sweet potatoes in water until crisp tender, about 10 minutes. Drain, reserving 1and1/2 cups of cooking liquid. Layer potatoes in a greased 13 inch x 9 inch baking dish; add reserved liquid. Combine sugar,flour,cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
2
PASTRY:2 Cups of all purpose flour,1/8 tsp salt,2/3 cups of shortening, 5-6 Tablespoons Cold Water, 2 Tablespoons butter,melted, 4 tsp sugar, Whipped cream. Combine flour and salt,cut in shortening until mixture resembles coarse crumbs. Gradually add in water, toss with a fork until a ball forms. On a floured surface, roll pastry into a 13 in.x 9 in rectangle. Place over sweet potato filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400 degree pre heated oven 30-35 minutes or until top is golden brown. Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern
Collection: Butter is Better!

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148 Comments

user
Rose Selvar potrose
Nov 14, 2013
Bridgette,
Read step one again. I think you missed something. It says to add the reserved liquid to the 9x13 greased pan after layering the potatoes in the pan. It's easy to miss that; but it's there. 11/14/13
user
Bridgette Medley bmedley
Nov 14, 2013
In the directions it says to reserve some liquid from the boiled potatoes but doesn't say what to do with it.
user
Cynthia Speed Cynthia1974
Oct 12, 2013
Absolutely delicious! Reminded me of the ones my mother made. Exactly the recipe I was looking for.
user
Jewel Hall 0124
Sep 24, 2013
This is a wonderful recipe. If you want to cheat you can buy frozen crust.
user
B Jones Beboop40
Sep 24, 2013
Can't wait to try this recipe. My husbands great-grandmother use to make something like this and it was so good. She passed away last year at the young age of 107 and I never took the time when I should have to get her recipe.