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“This is my favorite southern comfort food! From the wonderful restaurant Sabine, in Houston. To make your own cinnamon ice cream, soften vanilla & add cinnamon, then refreeze. Really good with cream sherry.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. Butter 9x13x2 baking dish with 2 tablespoons butter.
  3. Mix remaining 1/2 cup butter with flour, baking powder, sugar, cinnamon, nutmeg, and cloves.
  4. Add buttermilk in a slow steady stream while stirring and pour batter into prepared dish.
  5. Top with sweet potatoes.
  6. Bake until set, about 15-20 minutes or until knife inserted comes out clean. (Cobbler will still be moist).
  7. Let cool to room temperature.
  8. Chill 1 hour before cutting into squares.
  9. To serve, reheat in microwave and top each square with a scoop of cinnamon ice cream and drizzle with caramel sauce.
  10. Garnish with fresh berries.

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