Southern Sweet Potato Cobbler Recipes

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

Ingredients

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 :

THE SOUTH'S BEST SWEET POTATO COBBLER

The South's Best Sweet Potato Cobbler image

Soooo good! Make it even better by serving with fresh whip cream or a scoop of vanilla ice cream. I also like to use unsalted butter when making this.

Provided by sweetp

Categories Dessert

Time 50m

Yield 1 cobbler, 10-12 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs 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
1/4-1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter (cubed)
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 -6 tablespoons very cold water
2 tablespoons butter (melted)
4 teaspoons sugar

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.

Nutrition Facts : Calories 563.8, Fat 30.1, SaturatedFat 13.7, Cholesterol 42.7, Sodium 369.8, Carbohydrate 70.9, Fiber 3.5, Sugar 35.5, Protein 4.4

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