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Sweet Potato Cobbler

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.

At a glance

Main Ingredient

Potatoes

Cuisine Type

American

Menu Part

Dessert

Serves

6 servings

Yield: 6 servings

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

Methods/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

Related Terms:

Potatoes, American, Dessert

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 21, 2013

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