sweet potato cobbler with orange gingerbread

Cape Coral, FL
Updated on Dec 1, 2012

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!

prep time 15 Min
cook time 35 Min
method ---
yield 1 sheet of cobbler

Ingredients

  • SWEET POTATO
  • 4 cups roasted sweet potato
  • 2 cups dark brown sugar
  • 1 can evaporated milk
  • 1 tablespoon vanilla
  • 1 - egg
  • 1 stick butter, diced
  • 2 tablespoons cinnamon
  • 1 teaspoon allspice, ground
  • 1/2 cup homemade butterscotch, check my other recipes
  • CANDIED WALNUTS
  • 1/2 cup walnuts
  • 1/4 cup butter, melted
  • 1/4 cup dark brown sugar
  • 1 tablespoon dark molasses
  • 1/2 teaspoon cinnamon
  • ORANGE GINGERBREAD
  • 1 3/4 cups flour
  • 1/2 cup dark brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla
  • 1 tablespoon orange zest
  • 1 tablespoon grand marnier, optional
  • 2 tablespoons dark molasses
  • 1 tablespoon maple syrup
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 1 teaspoon allspice, ground
  • 1/2 cup butter flavored shortening
  • - water as needed
  • TOPPING
  • - demera sugar for sprinkling

How To Make sweet potato cobbler with orange gingerbread

  • Step 1
    In a large mixing bowl, mix all sweet potato ingredients, save the butterscotch. Pour into a greased casserole dish.
  • Step 2
    Drizzle butterscotch over entire cream mixture.
  • Step 3
    Make walnuts by mixing all walnut ingredients, and sprinkling over cream mix.
  • Step 4
    To make gingerbread, mix all ingredients for gingerbread, save shortening. When well mixed, rub in shortening.
  • Step 5
    Knead for 3-5 minutes. Optionally refrigerate for 10 minutes.
  • Step 6
    You make either apply in scoops or use a cookie cutter to cut into shapes. I chose trains for my 6 sons.
  • Step 7
    When decorated, sprinkle demera sugar over the entire cobbler.
  • Step 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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