sweet potato cobbler
If you want to cut down on the cooking time, and make in camp, use canned sweet potatoes (drained well). Also, to make a little sweeter, baste top with milk and sprinkle with sugar rather than dot with more butter...you could make it in a pie plate resting on river rock or a few canning jar lid rings inside the bottom of a Dutch oven, or inside a box oven.
No Image
prep time
cook time
method
Bake
yield
Ingredients
- 2 - refrigerated pie crusts
- 2 - baking sized sweet potatoes
- 1 1/4 cups sugar
- 1 tablespoon flour
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1/8 teaspoon nutmeg
How To Make sweet potato cobbler
-
Step 1Spray dish with non-stick spray or wipe with vegetable oil. Line with 1 crust. Peel the potatoes and cut into thin slices. Arrange in crust. Combine sugar and flour. Add salt, water and nutmeg. Cut butter into pieces and toss evenly over mixture. Cover with the other crust. Dot with butter. Bake at 350°F for 45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes