sweet potato cobbler
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 dessert. I wish I had one ready to eat right now!!
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
- 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
- 3 1/2 cups water
- 1 -1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup butter, cubed
- FOR PASTRY
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 2/3 cup shortening
- 5-6 tablespoons cold water
- 2 tablespoons butter, melted
- 4 teaspoons sugar
- FOR SERVING
- - whipped cream
How To Make sweet potato cobbler
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Step 1In a saucepan, cook sweet potatoes in water until tender, about 10 minutes. -
Step 2Drain, reserving 1 1/2 cups of cooking liquid.
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Step 3Layer potatoes in a greased 13 inch x 9 inch baking dish.
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Step 4Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
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Step 5Add reserved liquid and dot with butter.
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Step 6For the pastry, combine flour and salt. Add shortening.
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Step 7Cut in shortening until the mixture resembles coarse crumbs.
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Step 8Gradually add in water, toss with a fork until ball forms.
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Step 9On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
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Step 10Place over sweet potato filling; cut slits in top.
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Step 11Brush with butter; sprinkle with sugar.
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Step 12Bake at 400 degrees for 30-35 minutes or until top is golden brown.
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Step 13Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum
- 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!
