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May 25, 2010

Old Fashioned SweetPotato Cobbler


4 large SweetPotatoes, peeled and sliced 1/2" thick(about 8 cups)
Lightly Salted Water to Cover
2 cups Sugar
4 Tbsp. Flour
1 tsp. Cinnamon
1/2 tsp. Ground Nutmeg
1/2 cup (1 Stick) Unsalted Butter
2 (9-inch) Rounds Unbaked Pie Pastry
2 Tbsp. Milk
1 Tbsp. Sugar
1/4 cup Chopped Pecans, optional


Place SweetPotato slices in a large saucepan with lightly salted
water to cover. Bring to a boil, then reduce heat to medium and
simmer about 7-8 minutes, or until slices are just tender but still
firm. Drain all but 2 cups cooking liquid from pan. Reserve
SweetPotato slices.

To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to
combine. Add butter. Place pan over medium heat and stir until sugar
and flour dissolve and butter melts. Return SweetPotato slices to pan
and let syrup bubble up. Remove from heat. Preheat oven to 400
degrees.

Layer slices in the bottom of an 8"x10" glass baking dish. Pour syrup
over. Cut pie pastry into 3/4-inch strips and layer on liberally like
latticework. Brush pastry top with milk and then sprinkle with sugar.
Scatter pecans over top, if desired. Bake 20-25 minutes, or until
pastry lightly browns and juices bubble up. Serve warm with vanilla
ice cream.

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