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The South's Best Sweet Potato Cobbler

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“Soooo good! Make it even better by serving with fresh whip cream or a scoop of vanilla ice cream. I also like to use unsalted butter when making this.”
READY IN:
50mins
SERVES:
10-12
YIELD:
1 cobbler
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
  2. Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
  3. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
  4. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss with a fork until a ball forms.
  5. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with melted butter; sprinkle with sugar.
  6. Bake at 400F for 30-35 minutes or until top is golden brown.

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