This was my maternal grandmother's recipe, which has been passed down through the family for generations. It is a favorite of all who like sweet potatoes, and so different from the regular sweet potato pie or casserole served at Thanksgiving and Christmas. It may not be calorie free or fat free, but it is definitely delicious! Indulge yourself. You only live once! Marilyn F. Detwiler
Cook: Boil sliced sweet potato in water until tender, but not mushy.
Remove sliced potato from liquid and set aside. Reduce heat to low.
Add: Same amount of milk as you have water from the cooked potato, to the potato broth.
Add: Large chunk of butter and stir in water/milk broth until melted.
Add: Sugar, vanilla and nutmeg and stir.
2While potato is cooking, prepare dumplings as follows:
Mix: All dry ingredients for dumplings in a medium-sized bowl.
Add: Shortening (or oil) and work into dry ingredients with a fork until mixed thoroughly.
Add: Milk and work into dry ingredients until a dough ball is formed (add small amounts of milk as necessary).
Roll out dough very thin onto floured surface.
Cut dough into thin (approximately 1" wide) strips and break into 2-3" pieces, dropping pieces into hot broth.
3Remove broth from heat and return cooked potato to mixture.
Pour into a deep casserole dish.
Place a prepared pastry crust (such as Pillsbury Pie Crust that comes rolled up in a box in the refrigerated section of grocery store, or make your own) on top of the casserole dish and crimp edges to seal cobbler.
Dot crust (or brush with melted) butter, and sprinkle with sugar.
Cut 4-5 slits in top of crust with a knife to prevent cobbler from boiling over in oven, and to vent steam.
Bake at 350 degrees farenheit until crust is brown (approximately 20 minutes).