Sweet Potato Cobbler
By
Jewel Hall
@0124
7
Blue Ribbon Recipe
Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this sweet potato cobbler is a holiday delight. It's an old-fashioned recipe made with simple ingredients (and love). The filling is full of chunks of sweet potato floating in a yummy buttery spiced sauce. On top is a flaky crust dusted with sugar. The bottom of the crust soaks up the flavors of the filling. We served ours with a bit of whipped cream but it's just as delicious alone. Also, if you have an issue getting the crust cracking, don't stress. That's the beauty of a cobbler... it doesn't need to be perfect.
Ingredients
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2 lbsweet potatoes, peeled and sliced 1/4 inch thick
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3 1/2 cwater
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1 -1/2 csugar
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3 Tbspall-purpose flour
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1/2 tspground cinnamon
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1/4 tspground nutmeg
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1/4 tspsalt
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3/4 cbutter, cubed
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FOR PASTRY
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2 call-purpose flour
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1/8 tspsalt
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2/3 cshortening
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5-6 Tbspcold water
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2 Tbspbutter, melted
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4 tspsugar
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FOR SERVING
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·whipped cream
How to Make Sweet Potato Cobbler
- In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
- Drain, reserving 1 1/2 cups of cooking liquid.
- Layer potatoes in a greased 13 inch x 9 inch baking dish.
- Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
- Add reserved liquid and dot with butter.
- For the pastry, combine flour and salt. Add shortening.
- Cut in shortening until the mixture resembles coarse crumbs.
- Gradually add in water, toss with a fork until ball forms.
- On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
- Place over sweet potato filling; cut slits in top.
- Brush with butter; sprinkle with sugar.
- Bake at 400 degrees for 30-35 minutes or until top is golden brown.
- Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum
