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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is my favorite southern comfort food! From the wonderful restaurant Sabine, in Houston. To make your own cinnamon ice cream, soften vanilla & add cinnamon, then refreeze. Really good with cream sherry. Ingredients:
10 tablespoons butter, divided |
1 cup flour |
1 tablespoon baking powder |
2 cups sugar |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1 cup buttermilk |
1 (29 ounce) can sweet potatoes, drained & diced |
cinnamon ice cream |
caramel sauce or fresh blueberries or raspberries |
Directions:
1. Preheat oven to 350°.
2. Butter 9x13x2 baking dish with 2 tablespoons butter.
3. Mix remaining 1/2 cup butter with flour, baking powder, sugar, cinnamon, nutmeg, and cloves.
4. Add buttermilk in a slow steady stream while stirring and pour batter into prepared dish.
5. Top with sweet potatoes.
6. Bake until set, about 15-20 minutes or until knife inserted comes out clean. (Cobbler will still be moist).
7. Let cool to room temperature.
8. Chill 1 hour before cutting into squares.
9. To serve, reheat in microwave and top each square with a scoop of cinnamon ice cream and drizzle with caramel sauce.
10. Garnish with fresh berries.
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