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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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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:
2 pounds sweet potatoes, peeled and sliced 1/4 inch thick |
3-1/2 cups water |
1-1/2 cups sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
3/4 cup butter, cubed |
pastry: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2/3 cup shortening |
5 to 6 tablespoons cold water |
2 tablespoons butter, melted |
4 teaspoons sugar |
whipped cream, optional |
Directions:
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.
2. 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 at 400° for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired. Yield: 10-12 servings.
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