Sweet Potato Cobbler Recipe

This Sweet Potato Cobbler uses the full pastry top, brushed with butter and sprinkled with sugar and nutmeg.
Jean Teller
November/December 2010


Content Tools

Wilma Ziehl, Las Cruces, New Mexico, sends a version of sweet potato cobbler that sounds pretty darn good.

MAIN STORY:Holiday Food Recipes

Sweet Potato Cobbler 

2 pounds sweet potatoes, peeled and sliced 1⁄4 inch thick
31⁄2 cups water
11⁄2 cups sugar
3 tablespoons flour
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄4 teaspoon salt
Butter or margarine
Pastry, from recipe of your choice
3⁄4 cup melted margarine
Whipped cream 

Heat oven to 400°F. 

In saucepan, cook sweet potatoes in water until crisp tender, about 10 minutes. Drain, reserving 112 cups cooking liquid.  

Layer potatoes in greased 13-by-9-by-2-inch baking dish. Add reserved liquid. 

Combine sugar, flour, cinnamon, nutmeg and salt. Sprinkle over potatoes and dot with butter. 

Roll out pastry and place over filling. Cut slits in top and brush with melted margarine. Sprinkle with additional sugar and nutmeg. 

Bake 30 to 35 minutes, or until top is golden. Top with whipped cream and serve. 








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