Gobble up this Sweet Potato Cobbler at your next dinner party. Photo courtesy of the North Carolina SweetPotato Commission.
Recipe: Sweet Potato Cobbler
Instead of serving the more traditional apple or peach cobbler, shake things up by offering dinner guests a sweet potato cobbler topped with chopped pecans. It's a guaranteed hit with or without vanilla ice cream. Makes 10-12 servings.
Sweet Potato Cobbler
- 4 large sweet potatos, peeled and sliced 1/2" thick (about 8 cups)
- Pinch of salt
- 2 cups sugar
- 4 tablespoons flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 Stick) unsalted butter
- 2 (9-inch) round unbaked pie pastry
- 2 tablespoons milk
- 1 tablespoon sugar
- 1/4 cup chopped pecans, optional
- Vanilla ice cream, optional
- Place sweet potato slices in a large saucepan filled with enough lightly salted water to cover them. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm.
- Drain all but 2 cups cooking liquid from pan and remove sweet potato slices. Set slices aside.
- To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine.
- Add butter and place pan over medium heat. Stir until sugar and flour dissolve, and butter melts.
- Return sweet potato slices to pan and let syrup bubble up. Remove from heat.
- Preheat oven to 400°.
- Cover the bottom of an 8"x10" glass baking dish with one unbaked pie pastry. Layer sweet potato slices in the bottom of the dish. Pour syrup over the slices.
- Cut the second pie pastry into 3/4-inch strips and layer on liberally like latticework.
- Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired.
- Bake 20-25 minutes, or until pastry lightly browns and juices bubble up.
- Serve warm with vanilla ice cream.
Go To The Main Sweet Potato Dessert Recipe Page
Recipe and photo courtesy of the North Carolina SweetPotato Commission. Other material
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