Sweet Potato Cobbler

Menu Part: 
Cuisine Type: 
6 servings

This sweet potato cobbler is a big hit at the University of North Texas. The sweet potatoes are baked with a sweet pastry on top and can be topped with vanilla ice cream.


2 pounds sweet potatoes, peeled, sliced 1/4-in. thick
3 1/2 cups water
1 1/2 cups sugar
3 tbsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup butter

2 cups all-purpose flour
1/2 tsp. salt
2/3 cup shortening
6 tbsp. cold water
2 tbsp. butter, melted
4 tsp. sugar


1. In saucepan, cook sweet potatoes in water until crisp-tender, about 10 mins. Drain, reserving 11/2 cups cooking liquid. Layer potatoes in greased 13-in. x 9-in. baking dish; add reserved liquid.

2. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.

3. For pastry: Combine flour and salt, cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with fork until ball forms. Roll pastry into rectangle. Place over filling, cut slits in top. Brush with butter, sprinkle with sugar. Bake at 400°F for
30 to 35 mins.

Recipe by University of North Texas, Denton

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