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Old Fashioned Sweet Potato Cobbler

4 large sweet potatoes, peeled and sliced 1/2-inch thick(about 8 cups)

Lightly salted water to cover

2 cups granulated sugar

4 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter

2 (9-inch) rounds unbaked pie pastry

2 tablespoons milk

1 tablespoon granulated sugar

1/4 cup chopped pecans, optional

1. Place sweet potato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7 to 8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from pan. Reserve sweet potato slices.
2. To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return sweet potato slices to pan and let syrup bubble up. Remove from heat.
3. Preheat oven to 400°F (205°C).
4. Layer slices in the bottom of an 8 x10-inch glass baking dish. Pour syrup over. Cut pie pastry into 3/4-inch strips and layer on liberally like lattice work. Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired.
5. Bake 20 to 25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream.

Makes 10 to 12 servings.

Recipe provided courtesy of North Carolina Sweetpotato Commission.