Sweet Potato Cobbler Recipe photo by Taste of Home
Sweet Potato Cobbler
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 12 servings.
My grandmother used to make the best sweet potato cobbler, but, like many cooks, she didn't follow a recipe. I tried many cobbler recipes before I discovered this one. It's a favorite for church dinners and is a special treat at home.
Ingredients
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2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
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3-1/2 cups water
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1-1/2 cups sugar
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3 tablespoons all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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3/4 cup butter, cubed
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PASTRY:
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2 cups all-purpose flour
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1/2 teaspoon salt
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2/3 cup shortening
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5 to 6 tablespoons cold water
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2 tablespoons butter, melted
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4 teaspoons sugar
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Whipped cream, optional
Directions
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1.
In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
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2.
Preheat oven to 400°. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.
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