Ingredients for - Sweet Potato Cobbler
How to cook deliciously - Sweet Potato Cobbler
1. Stage
Heat up water in a medium saucepan until it's boiling. Add the sliced sweet potatoes and reduce heat to a simmer, cooking for about 10 minutes until crisp-tender. Reserve 1-1/2 cups cooking liquid and set it aside, then drain the sweet potatoes well. Layer the potatoes in a greased 13x9-inch baking dish. Add the reserved cooking liquid from the sweet potatoes. Combine sugar, flour, cinnamon, nutmeg and salt, and sprinkle it over the potatoes. Dot with cold butter.
2. Stage
Preheat the oven to 400°F. To make the pastry, combine the flour and salt, then cut in the shortening until the mixture resembles coarse crumbs. Gradually add the water, tossing with a fork until a ball forms. On a floured surface, roll the pastry into a 13x9-inch rectangle. Place the cobbler topping over the filling. Use a paring knife to cut slits into the topping. Brush the cobbler with butter, then sprinkle with sugar. Bake until the top is golden brown, 30 to 35 minutes. Spoon the cobbler into dishes and, if desired, top with whipped cream. Editor's Tip: Use a pastry cutter to easily cut the shortening into the flour, or you can use the pulse mode on a food processor to quickly bring the dough together.
