Sweet Potato Cobbler with Orange Gingerbread

3
Tiffany Bannworth

By
@MissAnubis

I made this for Thanksgiving. Needless to say, there weren't any leftovers.

It may seem a little laborious, but it really isn't. You can whip this up in a flash when you know the recipe.

Enjoy!

Rating:

★★★★★ 2 votes

Comments:
Serves:
1 sheet of cobbler
Prep:
15 Min
Cook:
35 Min

Ingredients

  • SWEET POTATO

  • 4 c
    roasted sweet potato
  • 2 c
    dark brown sugar
  • 1 can(s)
    evaporated milk
  • 1 Tbsp
    vanilla
  • 1
    egg
  • 1 stick
    butter, diced
  • 2 Tbsp
    cinnamon
  • 1 tsp
    allspice, ground
  • 1/2 c
    homemade butterscotch, check my other recipes
  • CANDIED WALNUTS

  • 1/2 c
    walnuts
  • 1/4 c
    butter, melted
  • 1/4 c
    dark brown sugar
  • 1 Tbsp
    dark molasses
  • 1/2 tsp
    cinnamon
  • ORANGE GINGERBREAD

  • 1 3/4 c
    flour
  • 1/2 c
    dark brown sugar
  • 1/4 tsp
    salt
  • 1 Tbsp
    baking powder
  • 1 Tbsp
    vanilla
  • 1 Tbsp
    orange zest
  • 1 Tbsp
    grand marnier, optional
  • 2 Tbsp
    dark molasses
  • 1 Tbsp
    maple syrup
  • 1 Tbsp
    cinnamon
  • 1 Tbsp
    ginger
  • 1 tsp
    allspice, ground
  • 1/2 c
    butter flavored shortening
  • ·
    water as needed
  • TOPPING

  • ·
    demera sugar for sprinkling

How to Make Sweet Potato Cobbler with Orange Gingerbread

Step-by-Step

  1. In a large mixing bowl, mix all sweet potato ingredients, save the butterscotch. Pour into a greased casserole dish.
  2. Drizzle butterscotch over entire cream mixture.
  3. Make walnuts by mixing all walnut ingredients, and sprinkling over cream mix.
  4. To make gingerbread, mix all ingredients for gingerbread, save shortening. When well mixed, rub in shortening.
  5. Knead for 3-5 minutes. Optionally refrigerate for 10 minutes.
  6. You make either apply in scoops or use a cookie cutter to cut into shapes. I chose trains for my 6 sons.
  7. When decorated, sprinkle demera sugar over the entire cobbler.
  8. Place in oven of 325F for 25-35 minutes. Serve warm with nutmeg ice cream and ginger whip cream. Check my recipes for both.

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