Best Sweet Potato Cobbler Recipes

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SWEET POTATO COBBLER



Sweet Potato Cobbler image

My grandmother used to make the best sweet potato cobbler, but, like many cooks, she didn't follow a recipe. I tried many cobbler recipes before I discovered this one. It's a favorite for church dinners and is a special treat at home.

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



Sweet-Potato Cobbler image

This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.

Provided by Nathan Jean Whitaker Sanders

Categories     Dairy     Dessert     Bake     Christmas     Thanksgiving     Sweet Potato/Yam     Fall     Summer     Winter     Gourmet     Juneteenth

Yield Makes 8 to 10 (dessert) servings

Number Of Ingredients 19

For filling
2 1/2 pounds sweet potatoes
1 quart water
3/4 cup canned pure cane syrup
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For biscuit dough
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups whole milk
Accompaniment: vanilla ice cream
Special Equipment
a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)

Steps:

  • Make filling:
  • Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
  • Make dough and bake cobbler:
  • Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
  • Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
  • Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.
  • Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
  • Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
  • Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).

SWEET POTATO COBBLER



Sweet Potato Cobbler image

A warm, comforting cobbler dessert with all the flavors of autumn. A beautiful marriage of sweet potatoes and pumpkin pie.

Provided by Suzy_Belle

Time 1h10m

Yield 8

Number Of Ingredients 14

3 ½ medium sweet potatoes, peeled and cut into chunks
¼ cup white sugar
½ teaspoon vanilla extract
1 (2 inch) cinnamon stick
¼ cup loosely packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon cornstarch
½ cup all-purpose flour
½ cup white sugar
½ teaspoon baking powder
1 pinch salt
½ cup cold unsalted butter, cut into small pieces
1 large egg
½ teaspoon vanilla extract

Steps:

  • Combine sweet potatoes, sugar, vanilla extract, cinnamon stick, and water to cover in a medium pot over medium heat. Bring to a simmer and cook until sweet potatoes are barely tender, 8 to 10 minutes. Remove from heat, discard cinnamon stick, and strain potatoes. Allow potatoes to cool slightly.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate, baking dish, or casserole dish of your choice.
  • Combine flour, sugar, baking powder, and salt for crust in a mixing bowl. Cut cold butter into the mixture until crumbly. Stir in egg and vanilla.
  • Combine warm potatoes, brown sugar, pumpkin pie spice, and cornstarch in a separate bowl; mix until thoroughly combined. Spoon filling into the prepared pie plate and spoon crust mixture over top.
  • Bake in the preheated oven until crust is golden brown and filling is bubbly, about 35 minutes.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 50.1 g, Cholesterol 53.8 mg, Fat 12.3 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 116.4 mg, Sugar 27.5 g

SWEET POTATO COBBLER DESSERT



Sweet Potato Cobbler Dessert image

This sweet potato cobbler couldn't be easier--just mix up and bake for a crowd-pleasing dessert that's great for parties and potlucks.

Provided by Michael Spradling

Categories     Desserts     Cobbler Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

6 cups white sugar, divided
3 cups all-purpose flour
3 cups milk
3 teaspoons baking powder
¾ pound unsalted butter, melted
6 cups cooked and mashed sweet potatoes
3 cups water
1 ½ cups brown sugar
3 teaspoons vanilla extract
3 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix 3 cups white sugar, flour, milk, and baking powder together in a bowl. Mix sweet potato, remaining 3 cups white sugar, water, brown sugar, vanilla extract, and cinnamon together in second bowl.
  • Pour melted butter into a 2 1/2-quart baking dish. Pour in flour mixture, followed by sweet potato mixture; do not mix into the flour batter.
  • Bake in the preheated oven until set, about 1 hour.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 87.7 g, Cholesterol 32.9 mg, Fat 12.3 g, Fiber 2.2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 98.2 mg, Sugar 68.1 g

SWEET POTATO COBBLER



Sweet Potato Cobbler image

Make and share this Sweet Potato Cobbler recipe from Food.com.

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.

Nutrition Facts : Calories 556.8, Fat 23.9, SaturatedFat 9.2, Cholesterol 24.8, Sodium 256.7, Carbohydrate 83.3, Fiber 4.5, Sugar 45.9, Protein 4.8

EASY SWEET POTATO COBBLER



Easy Sweet Potato Cobbler image

My best friend of 23 yrs. gave me this recipe years ago. We lost my friend Bunny to cancer in 2001. This is a very good and fast sweet potato recipe. Great for the Thanksgiving Table!

Provided by Sandy Williams

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 9

1 stick butter
1 c self-rising flour
2 c sugar ( divided)
1 c milk
2 c cooked but firm, peeled and cubed sweet potatoes
1/2 c light brown sugar
1 1/2 c hot water
1 tsp vanilla
1 tsp nutmeg

Steps:

  • 1. Melt butter in a 9x13 inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour over the melted butter. Do not stir. Mix remaining ingredients and spread evenly over melted butter and batter. Do NOT Stir. Bake at 350? for 45 minutes or until lightly browned.

SWEET POTATO COBBLER



Sweet Potato Cobbler image

Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this sweet potato cobbler is a holiday delight. It's an old-fashioned recipe made with simple ingredients (and love). The filling is full of chunks of sweet potato floating in a yummy buttery spiced sauce. On top is a flaky crust dusted with...

Provided by Jewel Hall

Categories     Pies

Time 1h45m

Number Of Ingredients 17

2 lb sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 c water
1 -1/2 c sugar
3 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 c butter, cubed
FOR PASTRY
2 c all-purpose flour
1/8 tsp salt
2/3 c shortening
5-6 Tbsp cold water
2 Tbsp butter, melted
4 tsp sugar
FOR SERVING
whipped cream

Steps:

  • 1. In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
  • 2. Drain, reserving 1 1/2 cups of cooking liquid.
  • 3. Layer potatoes in a greased 13 inch x 9 inch baking dish.
  • 4. Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
  • 5. Add reserved liquid and dot with butter.
  • 6. For the pastry, combine flour and salt. Add shortening.
  • 7. Cut in shortening until the mixture resembles coarse crumbs.
  • 8. Gradually add in water, toss with a fork until ball forms.
  • 9. On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
  • 10. Place over sweet potato filling; cut slits in top.
  • 11. Brush with butter; sprinkle with sugar.
  • 12. Bake at 400 degrees for 30-35 minutes or until top is golden brown.
  • 13. Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum

THE SOUTH'S BEST SWEET POTATO COBBLER



The South's Best Sweet Potato Cobbler image

Soooo good! Make it even better by serving with fresh whip cream or a scoop of vanilla ice cream. I also like to use unsalted butter when making this.

Provided by sweetp

Categories     Dessert

Time 50m

Yield 1 cobbler, 10-12 serving(s)

Number Of Ingredients 14

2 lbs 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
1/4-1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter (cubed)
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 -6 tablespoons very cold water
2 tablespoons butter (melted)
4 teaspoons sugar

Steps:

  • In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
  • Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
  • Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
  • For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss 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 melted butter; sprinkle with sugar.
  • Bake at 400F for 30-35 minutes or until top is golden brown.

Nutrition Facts : Calories 563.8, Fat 30.1, SaturatedFat 13.7, Cholesterol 42.7, Sodium 369.8, Carbohydrate 70.9, Fiber 3.5, Sugar 35.5, Protein 4.4

SWEET POTATO COBBLER



Sweet Potato Cobbler image

I found this in Southern Living Annual Recipe cookbook. You have to try this. Cooking time includes the baking of the potatoes.

Provided by children from A to Z

Categories     Dessert

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

6 -7 medium sweet potatoes
1 1/2 cups orange juice
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons flour
3/4 teaspoon salt, divided
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or 1/2 cup margarine, divided
2 cups flour
2/3 cup shortening
1/2 cup cold water
2 teaspoons sugar
whipped cream (optional)

Steps:

  • Pierce sweet potatoes several times with a fork, and place on a baking sheet.
  • Bake 400 degrees for 1 hour on until done; cool slightly.
  • Peel and cut into 1/4 inch slices.
  • Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice.
  • Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg.
  • Sprinkle over sweet potato.
  • Dot with 6 tablespoons butter.
  • Cobbler:.
  • Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly.
  • Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened.
  • Shape into a ball.
  • Roll pastry into a 13x9-inch rectangle.
  • Place over sweet potato mixture, sealing edges.
  • Cut slits in top to allow steam to escape.
  • Microwave remaining 2 tablespoons butter until melted.
  • Brush butter over crust, and sprinkle with 2 teaspoons sugar.
  • Bake 400 for 1 hour or until golden.
  • Serve warm with whipped cream.

SWEET POTATO COBBLER



Sweet Potato Cobbler image

This lovely cobbler was torn out of a Saveur magazine years ago and has flour all over it from use ! The crust is so tender and flaky, it is the star in this wonderful cobbler. Instead of one crust, this cobbler has three. Don't let the long instructions scare you off. Once you have your 3 dough balls rolled out you just form an...

Provided by Angela Gray

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 9

3 c self rising flour
3/4 c plus 1 tbs. vegetable shortening
1 egg, lightly beaten
1 tsp white vinegar
4 medium sweet potatoes
5 c sugar
3/4 tsp ground nutmeg
1 c butter, softened
1/4 tsp cinnamon

Steps:

  • 1. In a larger bowl, using a fork or pastry blender, cut the shortening into the flour until it resembles coarse meal.
  • 2. Whisk together the egg, vinegar and 1 cup of ice water in a small bowl. Pour into the flour mixture. Mix first with a wooden spoon and then your hands into a dough.
  • 3. Form dough into 3 balls, wrap each in plastic wrap and refrigerate.
  • 4. Put potatoes, sugar (reserve 1 TBS for later) nutmeg, and 6 cups of water into a large pot; bring to a boil over high. Reduce heat and simmer until potatoes are just tender. Remove from heat
  • 5. Preheat oven to 400 degrees. Grease a 9x13 baking dish.
  • 6. Roll a dough ball out into a 10x13 rectangle and cut lengthwise into 3 equal strips. Line ONLY the sides of the pan with dough strips, pressing them together where the sides meet.
  • 7. Bake until crust is a light golden color.
  • 8. Remove pan from oven, fill with half of the sweet potatoes and their water, and dot with 6 TBS. of the butter.
  • 9. Roll the second dough ball out into a 10x13 rectangle; drape it over the potatoes. Melt 4 Tbsp. of the butter and brush dough with half of it.
  • 10. Bake until golden brown
  • 11. Remove pan from oven, top with the remaining sweet potatoes and water and dot with remaining 6 Tbsp. of butter.
  • 12. Roll remaining dough ball out into a 10x13 rectangle, drape it over the potatoes. Brush with remaining melted butter.
  • 13. Bake until golden brown, 25-30 min.
  • 14. Remove cobbler from oven and sprinkle with reserved cinnamon and sugar. Let cool completely. Good luck we always eat ours warm !

NEW SWEET POTATO COBBLER



New Sweet Potato Cobbler image

I had never heard of sweet potato cobbler before, so I just had to share this recipe. I found this in a regional magazine. I think I'll try this one during the holidays.

Provided by Dreamgoddess

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 medium sweet potatoes, peeled and sliced 1/4 inch thick
3/4 cup white sugar or 3/4 cup brown sugar, your choice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon orange zest
1/4 cup orange juice
4 -6 tablespoons butter
1 unbaked pie crust

Steps:

  • Preheat oven to 450 degrees.
  • In a dutch oven, cook sweet potatoes in boiling water until almost tender.
  • Remove the sweet potatoes from the water and place in a deep baking dish.
  • Pour the remaining liquid from the dutch oven over the sweet potatoes in the baking dish.
  • Combine sugar, nutmeg, cinnamon, orange zest and orange juice.
  • Pour over the sweet potatoes.
  • Dot top of potatoes with butter.
  • Cover potatoes with the pie crust and pinch all edges.
  • Cut slits in the top of the crust.
  • Bake at 450 degrees for 10 minutes.
  • Reduce heat to 375 degrees and bake 15-20 additional minutes.
  • Serve warm.

MELINDA'S SWEET POTATO COBBLER



Melinda's Sweet Potato Cobbler image

My husband loves cobblers that have biscuit dumplings in them but I couldn't find a recipe like that except for in a old Foxfire book. The only problem was that it doesn't give exact measurements. So I came up with my own version by meshing a couple different recipes together. It turned out yummy!

Provided by melinda simpson

Categories     Other Desserts

Number Of Ingredients 11

1 stick butter
2 c self rising flour
3/4 c buttermilk
BISCUIT DUMPLING DOUGH
1 stick butter
1 c sugar
1/2 c brown sugar, lightly packed
1 tsp vanilla extract
1 tsp cinnamon
3 medium sweet potatoes
SWEET POTATO COBBLER

Steps:

  • 1. for the dumplings: cut 1 stick butter into flour with a pastry blender until mixture resembles course meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 3-4 times. Roll out dough with a rolling pin and cut into strips. Cut the strips into smaller pieces for dumplings. Leave about 4 strips whole so you can lay them on top of the cobbler before baking.
  • 2. Peel and cut up about 3 small to medium size sweet potatoes. Run enough water in your pan to just cover the sweet potatoes. Bring to a boil. Boil for about 8 minutes or until potatoes are done but still firm. Lift potatoes out of the water using a slotted spoon and set aside. Reserve water.
  • 3. Preheat oven to 350*. Put 1/2 stick butter in a 13x9 casserole dish and place in oven while it preheats so the butter will melt.
  • 4. To the reserved water add 1 stick butter, sugar, brown sugar, vanilla, and cinnamon. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. You will have a syrupy consistancy. Add small dumpling pieces to the liquid. Boil until the dough firms up a little. Be careful to just gently stir the dumplings so they don't fall apart. Add the potatoes back in with the dumplings and gently mix together but being careful not to break up the dumplings or the potatoes.
  • 5. Pour the mixture into the casserole dish with the melted butter. Top the cobbler mixture with the long dumpling strips. Bake for 45 minutes.
  • 6. Spread some more butter on top of the browned strips on top of the cobbler and sprinkle with a little sugar. Put under broiler for a minute or so until the strips are browned. Delicious warm or cold or served with vanilla ice cream!

ANNIE'S SWEET POTATO COBBLER



ANNIE'S SWEET POTATO COBBLER image

This was my maternal grandmother's recipe, which has been passed down through the family for generations. It is a favorite of all who like sweet potatoes, and so different from the regular sweet potato pie or casserole served at Thanksgiving and Christmas. It may not be calorie free or fat free, but it is definitely delicious! ...

Provided by Marilyn Detwiler

Categories     Pies

Time 50m

Number Of Ingredients 12

1 large peeled and sliced sweet potato, cooked in enough water to cover potato
milk (same amount as liquid that potato was cooked in)
1 large chunk of butter (approx. 1/2 stick)
3/4 c sugar
1 tsp vanilla extract
1/4 tsp nutmeg
DUMPLINGS FOR COBBLER
1 c plain flour
1/2 tsp salt
1 tsp shortening or oil
1/2 tsp baking powder
milk enough to make a dough ball

Steps:

  • 1. Preheat Oven to 350 degrees farenheit. Cook: Boil sliced sweet potato in water until tender, but not mushy. Remove sliced potato from liquid and set aside. Reduce heat to low. Add: Same amount of milk as you have water from the cooked potato, to the potato broth. Add: Large chunk of butter and stir in water/milk broth until melted. Add: Sugar, vanilla and nutmeg and stir.
  • 2. While potato is cooking, prepare dumplings as follows: Mix: All dry ingredients for dumplings in a medium-sized bowl. Add: Shortening (or oil) and work into dry ingredients with a fork until mixed thoroughly. Add: Milk and work into dry ingredients until a dough ball is formed (add small amounts of milk as necessary). Roll out dough very thin onto floured surface. Cut dough into thin (approximately 1" wide) strips and break into 2-3" pieces, dropping pieces into hot broth.
  • 3. Remove broth from heat and return cooked potato to mixture. Pour into a deep casserole dish. Place a prepared pastry crust (such as Pillsbury Pie Crust that comes rolled up in a box in the refrigerated section of grocery store, or make your own) on top of the casserole dish and crimp edges to seal cobbler. Dot crust (or brush with melted) butter, and sprinkle with sugar. Cut 4-5 slits in top of crust with a knife to prevent cobbler from boiling over in oven, and to vent steam. Bake at 350 degrees farenheit until crust is brown (approximately 20 minutes). Delicious served hot or cold.

SWEET POTATO COBBLER



Sweet Potato Cobbler image

If you want to cut down on the cooking time, and make in camp, use canned sweet potatoes (drained well). Also, to make a little sweeter, baste top with milk and sprinkle with sugar rather than dot with more butter...you could make it in a pie plate resting on river rock or a few canning jar lid rings inside the bottom of a Dutch...

Provided by Megan Stewart

Categories     Other Desserts

Number Of Ingredients 8

2 refrigerated pie crusts
2 baking sized sweet potatoes
1 1/4 c sugar
1 Tbsp flour
1 c water
1/2 tsp salt
1/2 c cold butter, cut into small pieces
1/8 tsp nutmeg

Steps:

  • 1. Spray dish with non-stick spray or wipe with vegetable oil. Line with 1 crust. Peel the potatoes and cut into thin slices. Arrange in crust. Combine sugar and flour. Add salt, water and nutmeg. Cut butter into pieces and toss evenly over mixture. Cover with the other crust. Dot with butter. Bake at 350°F for 45 minutes.

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