The South's Best Sweet Potato Cobbler |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Soooo good! Make it even better by serving with fresh whip cream or a scoop of vanilla ice cream. I also like to use unsalted butter when making this. Ingredients:
2 lbs sweet potatoes, peeled and sliced 1/4 inch thick |
3 1/2 cups water |
1 1/2 cups sugar |
3 tablespoons all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
3/4 cup butter (cubed) |
2 cups all-purpose flour |
1/2 teaspoon salt |
2/3 cup shortening |
5 -6 tablespoons very cold water |
2 tablespoons butter (melted) |
4 teaspoons sugar |
Directions:
1. In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
2. Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
3. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
4. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss with a fork until a ball forms.
5. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with melted butter; sprinkle with sugar.
6. Bake at 400F for 30-35 minutes or until top is golden brown.
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