Sweet Potato Cobbler
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|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|
|3/4 c||butter, cubed|
Cullman, AL (pop. 14,775)
Member Since Oct 2010
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 !!
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.
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