Best Melindas Sweet Potato Cobbler Recipes

Sweet Potato Cobbler image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 pounds sweet potatoes, peeled and 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
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, cubed
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
2 tablespoons butter, melted
4 teaspoons sugar
Whipped cream, optional

Steps:

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 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter. , Preheat oven to 400°. 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 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.

Nutrition Facts :

Sweet Potato Cobbler image

Provided by Diana Adcock

Categories Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups sweet potatoes, sliced 1/2 inch thick (around 4 large ones)
lightly salt water
2 cups white sugar
4 tablespoons flour
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1 dash ground cloves
1/2 cup unsalted butter
1 double crust pie crust
2 tablespoons milk
1 tablespoon sugar
1/4 cup chopped pecans

Steps:

In a large saucepan cover sliced sweet potatoes with lightly salted water.
Bring to a boil, reducing to a simmer.
Cook for 7 minutes or until tender but still firm.
Drain reserving 2 cups of the cooking liquid.
In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
Keep stirring until the sugar is disolved.
Add butter and melt.
Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
Remove from heat.
Layer the sweet potato slices in a 8x10 inch glass dish.
Pour syrup over the potatoes.
Cut pastry lattice style and top cobbler.
Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.