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.
