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.
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
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