New Sweet Potato Cobbler Recipes

SWEET POTATO COBBLER

Steps:

• 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. , Preheat oven to 400°. 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 until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.

THE SOUTH'S BEST SWEET POTATO COBBLER

Steps:

• In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
• Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
• Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
• 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.
• 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.
• Bake at 400F for 30-35 minutes or until top is golden brown.

SWEET POTATO COBBLER DESSERT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 3 cups white sugar, flour, milk, and baking powder together in a bowl. Mix sweet potato, remaining 3 cups white sugar, water, brown sugar, vanilla extract, and cinnamon together in second bowl.
• Pour melted butter into a 2 1/2-quart baking dish. Pour in flour mixture, followed by sweet potato mixture; do not mix into the flour batter.
• Bake in the preheated oven until set, about 1 hour.

SWEET POTATO COBBLER

Steps:

• In a large saucepan cover sliced sweet potatoes with lightly salted water.
• Bring to a boil, reducing to a simmer.
• Cook for 7 minutes or until tender but still firm.
• Drain reserving 2 cups of the cooking liquid.
• In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
• Keep stirring until the sugar is disolved.
• Add butter and melt.
• Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
• Remove from heat.
• Layer the sweet potato slices in a 8x10 inch glass dish.
• Pour syrup over the potatoes.
• Cut pastry lattice style and top cobbler.
• Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.

NEW SWEET POTATO COBBLER

Steps:

• Preheat oven to 450 degrees.
• In a dutch oven, cook sweet potatoes in boiling water until almost tender.
• Remove the sweet potatoes from the water and place in a deep baking dish.
• Pour the remaining liquid from the dutch oven over the sweet potatoes in the baking dish.
• Combine sugar, nutmeg, cinnamon, orange zest and orange juice.
• Pour over the sweet potatoes.
• Dot top of potatoes with butter.
• Cover potatoes with the pie crust and pinch all edges.
• Cut slits in the top of the crust.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 375 degrees and bake 15-20 additional minutes.
• Serve warm.