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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This web site seems to be a good parable of how prepping works.
As the east coast melts down This prepper site is business as usual
And when the whole coutry meltsdown Preppers will glide along business as usual.
Thanks for the recipe. Since I am new to prepping, I am doing Thanksgiving season prepping. LOL. This week stocking up on sweet potatoe pie ingredients and ingredients for a pineapple salad I only make at Thanksgiving. I make 10-12 sweet potatoe pies each turkey day.
Learning as I go. Now I am checking out 5 Star Peparedness to see about whipped topping.
Pineapple salad? Sounds intriguing.
So not healthy. My great-grandmother used to make it. Canned pineapple, mandarin oranges, marshmallows & whipped cream. She used to use coconut too. Had to look it up. Ambrosia Salad. We never called it that.
Ah, Ambrosia Salad I know. Thanks!
Everyone may already know this one but would still like to share….use can of pumpkin with box cake mix….no other ingred!
…is that all there’s to it? : – )
Is it only dry cake mix and canned pumpkin? Do you add eggs or any other ingredients? How do you bake it?
Thank you!
This recipe made me wonder when that cookbook of yours will be available?? Wish it could be before Christmas so I could use copies as gifts. Any possibilities of that happening?????
You and me both! There have been a lot of obstacles and I’m trying to still push through, but I’m afraid it would be a miracle for it to be out in time for Christmas.
Sounds delish, but I am afraid I would die from all the cholesterol and fat and sugar in the recipe! Might be good for someone to inherit my food stores though!
If you use the butter instead of the shortening, then it won’t be a harmful to you. Most folks have some grave misunderstandings about what causes cholesterol, courtesy of the cholesterol fighting pharmaceutical companies. I can suggest a book called “Why We Get Fat”. Excellent read that logically sets the record straight.
Eating cholesterol doesn’t effect your cholesterol. Fat will not hurt you, but simple carbohydrates will as will sugar. Low carb diets are the best. They are full of protein and complex carbs. ie) vegetables. Notice how fat America has become since everyone including the government has been pushing low-fat, LOL.
Just a small correction… good fats won’t hurt you (dairy, meat fat, coconut oil, olive oil, etc.), however trans-fatty acids will such as canola oil.
Sounds so good.. And with Thanksgiving this month a pervfect time to try it thank you..
I’ve been looking for a good and simple sweet potato recipe, thank you so much!
I’ve been interested in ordering from the 5 Star Preparedness site but wonder if you can order just a few cans or are orders only in large quantities?
Sorry, I’m not much help there. You’d be better to call or e-mail Five Star Preparedness.
This recipe is right on time cause I have a 45lb box of sweet potatoes I got for $12.. What is the best way to store these? Have anyone canned or dehydrated sweet potatoes?
Yes, you can can sweet potatoes.
I just canned 7 quarts yesterday and they are beautiful. I still have a small loss of liquid in the jars but trying to master that issue.
Sue
tx
You’ll always have a loss of liquid in the jars unless you observe at least an inch and a half head room, and even then, it depends on how long you pressure can the jars.. Each jar is like it’s own little pressure cooker. It will expel. Don’t worry about that.
Dehydrated sweet potatoes are awesome to have on hand! I buy, say, 20-30 sweet potatoes when they’re on special and bake them until soft. Then I peel and mash (or puree) and dehydrate them. If you mash instead of puree, be very careful to leave no lumps as they will take longer to dry. I powder or at least crush up the dehydrated products and store them in jars until ready to use, but you can just roll them up like fruit leathers. About 5 minutes before serving dinner I boil some water and place the required amount of dehydrated sweet potatoes into the serving container (bowl, or at our house pot) then stir in as much boiling water as it takes to reconstitute them to the desired texture. Voila, vegetables are done. SO convenient! Of course you can stir in other ingredients–butter, brown sugar, salt/pepper–and you can also make casserole recipes (like this yummy-sounding one) with them.
In the recipe what do you do with the sugar?