Sweet Potato Cobbler

1
Angela Gray

By
@angiemath

This lovely cobbler was torn out of a Saveur magazine years ago and has flour all over it from use ! The crust is so tender and flaky, it is the star in this wonderful cobbler. Instead of one crust, this cobbler has three. Don't let the long instructions scare you off. Once you have your 3 dough balls rolled out you just form an assembly line. It is really quite easy once you get the hang of it. This recipe is for my brother in law, Hank, who loves my Sweet Potato Cobbler .

Rating:

★★★★★ 3 votes

Comments:
Serves:
10 or so
Prep:
25 Min
Cook:
50 Min

Ingredients

  • 3 c
    self rising flour
  • 3/4 c
    plus 1 tbs. vegetable shortening
  • 1
    egg, lightly beaten
  • 1 tsp
    white vinegar
  • 4
    medium sweet potatoes
  • 5 c
    sugar
  • 3/4 tsp
    ground nutmeg
  • 1 c
    butter, softened
  • 1/4 tsp
    cinnamon

How to Make Sweet Potato Cobbler

Step-by-Step

  1. In a larger bowl, using a fork or pastry blender, cut the shortening into the flour until it resembles coarse meal.
  2. Whisk together the egg, vinegar and 1 cup of ice water in a small bowl. Pour into the flour mixture. Mix first with a wooden spoon and then your hands into a dough.
  3. Form dough into 3 balls, wrap each in plastic wrap and refrigerate.
  4. Put potatoes, sugar (reserve 1 TBS for later) nutmeg, and 6 cups of water into a large pot; bring to a boil over high. Reduce heat and simmer until potatoes are just tender. Remove from heat
  5. Preheat oven to 400 degrees. Grease a 9x13 baking dish.
  6. Roll a dough ball out into a 10x13 rectangle and cut lengthwise into 3 equal strips. Line ONLY the sides of the pan with dough strips, pressing them together where the sides meet.
  7. Bake until crust is a light golden color.
  8. Remove pan from oven, fill with half of the sweet potatoes and their water, and dot with 6 TBS. of the butter.
  9. Roll the second dough ball out into a 10x13 rectangle; drape it over the potatoes. Melt 4 Tbsp. of the butter and brush dough with half of it.
  10. Bake until golden brown
  11. Remove pan from oven, top with the remaining sweet potatoes and water and dot with remaining 6 Tbsp. of butter.
  12. Roll remaining dough ball out into a 10x13 rectangle, drape it over the potatoes. Brush with remaining melted butter.
  13. Bake until golden brown, 25-30 min.
  14. Remove cobbler from oven and sprinkle with reserved cinnamon and sugar. Let cool completely. Good luck we always eat ours warm !

Printable Recipe Card

About Sweet Potato Cobbler

Course/Dish: Pies, Other Desserts




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