Sweet-Potato Cobbler Recipe

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Ingredients:

Serving

2 1/2 lb sweet potatoes
1 quart water
3/4 cup canned pure cane syrup
1/2 cup packed light brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
2 tbsp unsalted butter
1 tsp pure vanilla extract
3 cups all-purpose flour
4 tsp baking powder
3/4 tsp salt
3/4 stick (6 tbsp) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups whole milk
accompaniment: vanilla ice cream

Directions:

Make filling: Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
Make dough and bake cobbler: Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).
Cooks' note: Dough can be made 1 day ahead and chilled, disks wrapped separately in plastic wrap.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	479.31 Kcal (2007 kJ)
Calories from fat	39.93 Kcal
		% Daily Value*
Total Fat	4.44g	7%
Cholesterol	11.26mg	4%
Sodium	398.54mg	17%
Potassium	862.13mg	18%
Total Carbs	101.31g	34%
Sugars	38.92g	156%
Dietary Fiber	5.91g	24%
Protein	8.74g	17%
Vitamin C	2.9mg	5%
Vitamin A	1.5mg	49%
Iron	2.3mg	13%
Calcium	248.3mg	25%

Amount Per 100 g
Calories	122.81 Kcal (514 kJ)
Calories from fat	10.23 Kcal
		% Daily Value*
Total Fat	1.14g	7%
Cholesterol	2.89mg	4%
Sodium	102.11mg	17%
Potassium	220.89mg	18%
Total Carbs	25.96g	34%
Sugars	9.97g	156%
Dietary Fiber	1.51g	24%
Protein	2.24g	17%
Vitamin C	0.7mg	5%
Vitamin A	0.4mg	49%
Iron	0.6mg	13%
Calcium	63.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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