Sweet Potato Cobbler

By Kellene Bishop

Sweet Potato Cobbler

 

I was reminded of this recipe that I had tried successfully some time ago with an e-mail in my inbox. I think it was a reminder that I need to share it with you all.

 

Sweet Potato Cobbler

Ingredients:

2 lbs Fresh Sweet potatoes, peeled, sliced ¼ inch thick

3 ½ C. Water

1 ½ C Sugar

3 T. All purpose flour

½ t. Ground Cinnamon

¼ t. Ground Nutmeg

¼ t. salt

¾ C. Cold Butter, cubed

 

Cover the sweet potatoes in a large saucepan with the water and simmer them until crisp and slightly tender (about 10 minutes)

Drain, reserving 1 ½ cups of the liquid.
Layer potatoes in a greased 13” x 9” baking dish and then add the reserved liquid.
In a small bowl combine the dry ingredients and then sprinkle them evenly over the sweet potatoes. Distribute the cubes of butter evenly over the mixture.

 

Cobbler Topping:

2 C. All purpose flour

1/8 t. Salt

2/3 C. shortening or cold butter

5-6 T. cold water

2 T. melted butter

4 t. sugar

 

Combine the flour and salt and cut the shortening in to resemble coarse crumbs. Gradually add in the cold water, tossing with a fork until a ball forms.
On a floured surface, roll pastry into a 13” x 9” rectangle. Place gently over the sweet potato filling; cut about 6 slits in the top and then brush with the melted butter.

Bake in a preheated oven of 400 degrees Fahrenheit for 30-35 minutes until the top is golden brown.

Serve warm and top with fresh whipped cream. A dash of nutmeg on top of the cream is also a nice addition.

 

 

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