The Souths Best Sweet Potato Cobbler Recipes

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

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.

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.