ANNIE'S SWEET POTATO COBBLER
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1 largepeeled and sliced sweet potato, cooked in enough water to cover potato
·milk (same amount as liquid that potato was cooked in)
1 largechunk of butter (approx. 1/2 stick)
1 tspvanilla extract
DUMPLINGS FOR COBBLER
1 cplain flour
1 tspshortening or oil
1/2 tspbaking powder
·milk enough to make a dough ball
How to Make ANNIE'S SWEET POTATO COBBLER
- Preheat Oven to 350 degrees farenheit.
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.
- While 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.
- Remove 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).
Delicious served hot or cold.