Old Fashioned Sweet Potato Cobbler
This old fashioned sliced sweet potato cobbler, with a lattice top, is southern comfort food at its best.
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
Pastry for 1 (9-inch) double-crust pie*
2 tablespoons milk
1 tablespoon granulated sugar
1/4 cup chopped pecans (optional)
- 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.
- 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.
- Preheat oven to 400°F (205°C).
- 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.
- Bake 20 to 25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream.
Makes 8 to 10 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe provided courtesy of North Carolina Sweetpotato Commission.