Sweet Potato Cobbler

By Jewel Hall
@0124

I remember my mother and her friend making this when I was young. It's so yummy and it's a perfect dessert for Autumn when fresh sweet potatoes are plentiful in Alabama. I was raised on a farm and we used to dig potatoes and store them in the storm pit to keep them from becoming rotten. I think you'll like it, It's also a good Thanksgiving desert. I wish I had one ready to eat right now !!

Rating:

★★★★☆ 24 votes

Comments:

149 Comments

Serves:

10-12

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this cobbler is a holiday delight.

Ingredients

2 lb: sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 c: water
1 -1/2 c: sugar
3 Tbsp: all purpose flour
1/2 tsp: ground cinnamon
1/4 tsp: ground nutmeg
1/4 tsp: salt
3/4 c: butter, cubed
2 c: all purpose flour
1/8 tsp: salt
2/3 c: shortening
5-6 Tbsp: cold water
2 Tbsp: butter, melted
4 tsp: sugar
: whipped cream

How to Make Sweet Potato Cobbler

Step-by-Step

1In 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; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
2For pastry, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add in water, toss with a fork until a ball forms. On a floured surface, roll pastry into a 13 in x 9 in rectangle. Place over sweet potato filling; cut slits in top. Brush with butter; sprinkle with sugar.
3Bake 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

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