Sweet Potato Cobbler Dessert 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.

SWEET POTATO COBBLER

Steps:

• 1. In a larger bowl, using a fork or pastry blender, cut the shortening into the flour until it resembles coarse meal.
• 2. Whisk together the egg, vinegar and 1 cup of ice water in a small bowl. Pour into the flour mixture. Mix first with a wooden spoon and then your hands into a dough.
• 3. Form dough into 3 balls, wrap each in plastic wrap and refrigerate.
• 4. Put potatoes, sugar (reserve 1 TBS for later) nutmeg, and 6 cups of water into a large pot; bring to a boil over high. Reduce heat and simmer until potatoes are just tender. Remove from heat
• 5. Preheat oven to 400 degrees. Grease a 9x13 baking dish.
• 6. Roll a dough ball out into a 10x13 rectangle and cut lengthwise into 3 equal strips. Line ONLY the sides of the pan with dough strips, pressing them together where the sides meet.
• 7. Bake until crust is a light golden color.
• 8. Remove pan from oven, fill with half of the sweet potatoes and their water, and dot with 6 TBS. of the butter.
• 9. Roll the second dough ball out into a 10x13 rectangle; drape it over the potatoes. Melt 4 Tbsp. of the butter and brush dough with half of it.
• 10. Bake until golden brown
• 11. Remove pan from oven, top with the remaining sweet potatoes and water and dot with remaining 6 Tbsp. of butter.
• 12. Roll remaining dough ball out into a 10x13 rectangle, drape it over the potatoes. Brush with remaining melted butter.
• 13. Bake until golden brown, 25-30 min.
• 14. Remove cobbler from oven and sprinkle with reserved cinnamon and sugar. Let cool completely. Good luck we always eat ours warm !

SWEET POTATO COBBLER

Steps:

• 1. In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
• 2. Drain, reserving 1 1/2 cups of cooking liquid.
• 3. Layer potatoes in a greased 13 inch x 9 inch baking dish.
• 4. Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
• 5. Add reserved liquid and dot with butter.
• 6. For the pastry, combine flour and salt. Add shortening.
• 7. Cut in shortening until the mixture resembles coarse crumbs.
• 8. Gradually add in water, toss with a fork until ball forms.
• 9. On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
• 10. Place over sweet potato filling; cut slits in top.
• 11. Brush with butter; sprinkle with sugar.
• 12. Bake at 400 degrees for 30-35 minutes or until top is golden brown.
• 13. Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum

SWEET POTATO COBBLER

Steps:

• Pierce sweet potatoes several times with a fork, and place on a baking sheet.
• Bake 400 degrees for 1 hour on until done; cool slightly.
• Peel and cut into 1/4 inch slices.
• Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice.
• Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg.
• Sprinkle over sweet potato.
• Dot with 6 tablespoons butter.
• Cobbler:.
• Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly.
• Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened.
• Shape into a ball.
• Roll pastry into a 13x9-inch rectangle.
• Place over sweet potato mixture, sealing edges.
• Cut slits in top to allow steam to escape.
• Microwave remaining 2 tablespoons butter until melted.
• Brush butter over crust, and sprinkle with 2 teaspoons sugar.
• Bake 400 for 1 hour or until golden.
• Serve warm with whipped cream.