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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Apple what? Give this a try for a change of taste! Ingredients:
8 cups sweet potatoes, sliced 1/2 inch thick (around 4 large ones) |
lightly salt water |
2 cups white sugar |
4 tablespoons flour |
1 tablespoon cinnamon |
1/2 teaspoon ground nutmeg |
1 dash ground cloves |
1/2 cup unsalted butter |
1 double crust pie crust |
2 tablespoons milk |
1 tablespoon sugar |
1/4 cup chopped pecans |
Directions:
1. In a large saucepan cover sliced sweet potatoes with lightly salted water.
2. Bring to a boil, reducing to a simmer.
3. Cook for 7 minutes or until tender but still firm.
4. Drain reserving 2 cups of the cooking liquid.
5. In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
6. Keep stirring until the sugar is disolved.
7. Add butter and melt.
8. Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
9. Remove from heat.
10. Layer the sweet potato slices in a 8x10 inch glass dish.
11. Pour syrup over the potatoes.
12. Cut pastry lattice style and top cobbler.
13. Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.
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