Old Timey Sweet Potato Cobbler Recipes

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SWEET POTATO COBBLER



Sweet Potato Cobbler image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 pounds 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 ground nutmeg
1/4 teaspoon salt
3/4 cup butter, cubed
PASTRY:
2 cups 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

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.

Nutrition Facts :

SWEET POTATO COBBLER



Sweet Potato Cobbler image

Make and share this Sweet Potato Cobbler recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups sweet potatoes, sliced 1/2 inch thick (around 4 large ones)
lightly salt water
2 cups white sugar
4 tablespoons flour
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1 dash ground cloves
1/2 cup unsalted butter
1 double crust pie crust
2 tablespoons milk
1 tablespoon sugar
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 556.8, Fat 23.9, SaturatedFat 9.2, Cholesterol 24.8, Sodium 256.7, Carbohydrate 83.3, Fiber 4.5, Sugar 45.9, Protein 4.8

ALL-TIME FAVORITE SWEET POTATO PUDDING



All-Time Favorite Sweet Potato Pudding image

A great dish to go with Thanksgiving dinner.

Provided by Mekell

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 40m

Yield 4

Number Of Ingredients 10

1 (29 ounce) can sweet potatoes
2 eggs, lightly beaten
1 cup packed brown sugar
1 cup milk
¼ cup melted butter
2 teaspoons lemon juice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon salt

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
  • Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
  • Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 563.9 calories, Carbohydrate 100.5 g, Cholesterol 128.4 mg, Fat 15.6 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 555.8 mg, Sugar 66.6 g

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