Sweet Potato Cobbler

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
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.

Ingredients

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

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

Steps

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

More From FoodService Director

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources