Sweet Potato Cobbler
By
Jewel Hall
@0124
1
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 !!
Blue Ribbon Recipe
Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this cobbler is a holiday delight.
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; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
- For 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.
- 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
About Sweet Potato Cobbler
Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: Southern
Collection: Butter is Better!
Hashtags: #Sweet Potato #butter is better
