YankeeGal57
Assistant Cook
- Joined
- Sep 8, 2004
- Messages
- 35
* Exported from MasterCook *
Sweet Potato Cobbler
Recipe By : Country - Oct/Nov. 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sweet potatoes (peeled) -- 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
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter or margarine -- cubed
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
2 tablespoons butter or margarine -- melted
4 teaspoons sugar
Whipped cream -- optional
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 13x9x2-inch 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, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13x9x2-inch rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar.
Bake at 400 F. for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream, if desired.
Serves 10-12
- - - - - - - - - - - - - - - - - -
NOTES : ~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.~
Sherry Parker, Jacksonville, AL
Sweet Potato Cobbler
Recipe By : Country - Oct/Nov. 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sweet potatoes (peeled) -- 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
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter or margarine -- cubed
Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
2 tablespoons butter or margarine -- melted
4 teaspoons sugar
Whipped cream -- optional
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 13x9x2-inch 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, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13x9x2-inch rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar.
Bake at 400 F. for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream, if desired.
Serves 10-12
- - - - - - - - - - - - - - - - - -
NOTES : ~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.~
Sherry Parker, Jacksonville, AL
