Sweet Potato Cobbler Food

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SWEET POTATO COBBLER



Sweet Potato Cobbler image

My grandmother used to make the best sweet potato cobbler, but, like many cooks, she didn't follow a recipe. I tried many cobbler recipes before I discovered this one. It's a favorite for church dinners and is a special treat at home.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
3-1/2 cups water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, cubed
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
2 tablespoons butter, melted
4 teaspoons sugar
Whipped cream, optional

Steps:

  • In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter. , Preheat oven to 400°. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.

Nutrition Facts :

THE SOUTH'S BEST SWEET POTATO COBBLER



The South's Best Sweet Potato Cobbler image

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.

Provided by sweetp

Categories     Dessert

Time 50m

Yield 1 cobbler, 10-12 serving(s)

Number Of Ingredients 14

2 lbs sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 cups water
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter (cubed)
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 -6 tablespoons very cold water
2 tablespoons butter (melted)
4 teaspoons sugar

Steps:

  • In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
  • Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
  • Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
  • 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.
  • 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.
  • Bake at 400F for 30-35 minutes or until top is golden brown.

Nutrition Facts : Calories 563.8, Fat 30.1, SaturatedFat 13.7, Cholesterol 42.7, Sodium 369.8, Carbohydrate 70.9, Fiber 3.5, Sugar 35.5, Protein 4.4

SWEET POTATO COBBLER



Sweet Potato Cobbler image

I found this in Southern Living Annual Recipe cookbook. You have to try this. Cooking time includes the baking of the potatoes.

Provided by children from A to Z

Categories     Dessert

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 14

6 -7 medium sweet potatoes
1 1/2 cups orange juice
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons flour
3/4 teaspoon salt, divided
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or 1/2 cup margarine, divided
2 cups flour
2/3 cup shortening
1/2 cup cold water
2 teaspoons sugar
whipped cream (optional)

Steps:

  • Pierce sweet potatoes several times with a fork, and place on a baking sheet.
  • Bake 400 degrees for 1 hour on until done; cool slightly.
  • Peel and cut into 1/4 inch slices.
  • Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice.
  • Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg.
  • Sprinkle over sweet potato.
  • Dot with 6 tablespoons butter.
  • Cobbler:.
  • Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly.
  • Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened.
  • Shape into a ball.
  • Roll pastry into a 13x9-inch rectangle.
  • Place over sweet potato mixture, sealing edges.
  • Cut slits in top to allow steam to escape.
  • Microwave remaining 2 tablespoons butter until melted.
  • Brush butter over crust, and sprinkle with 2 teaspoons sugar.
  • Bake 400 for 1 hour or until golden.
  • Serve warm with whipped cream.

SWEET POTATO COBBLER DESSERT



Sweet Potato Cobbler Dessert image

This sweet potato cobbler couldn't be easier--just mix up and bake for a crowd-pleasing dessert that's great for parties and potlucks.

Provided by Michael Spradling

Categories     Desserts     Cobbler Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

6 cups white sugar, divided
3 cups all-purpose flour
3 cups milk
3 teaspoons baking powder
¾ pound unsalted butter, melted
6 cups cooked and mashed sweet potatoes
3 cups water
1 ½ cups brown sugar
3 teaspoons vanilla extract
3 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix 3 cups white sugar, flour, milk, and baking powder together in a bowl. Mix sweet potato, remaining 3 cups white sugar, water, brown sugar, vanilla extract, and cinnamon together in second bowl.
  • Pour melted butter into a 2 1/2-quart baking dish. Pour in flour mixture, followed by sweet potato mixture; do not mix into the flour batter.
  • Bake in the preheated oven until set, about 1 hour.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 87.7 g, Cholesterol 32.9 mg, Fat 12.3 g, Fiber 2.2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 98.2 mg, Sugar 68.1 g

SWEET POTATO COBBLER



Sweet Potato Cobbler image

Make and share this Sweet Potato Cobbler recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups sweet potatoes, sliced 1/2 inch thick (around 4 large ones)
lightly salt water
2 cups white sugar
4 tablespoons flour
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1 dash ground cloves
1/2 cup unsalted butter
1 double crust pie crust
2 tablespoons milk
1 tablespoon sugar
1/4 cup chopped pecans

Steps:

  • In a large saucepan cover sliced sweet potatoes with lightly salted water.
  • Bring to a boil, reducing to a simmer.
  • Cook for 7 minutes or until tender but still firm.
  • Drain reserving 2 cups of the cooking liquid.
  • In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
  • Keep stirring until the sugar is disolved.
  • Add butter and melt.
  • Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
  • Remove from heat.
  • Layer the sweet potato slices in a 8x10 inch glass dish.
  • Pour syrup over the potatoes.
  • Cut pastry lattice style and top cobbler.
  • Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.

Nutrition Facts : Calories 556.8, Fat 23.9, SaturatedFat 9.2, Cholesterol 24.8, Sodium 256.7, Carbohydrate 83.3, Fiber 4.5, Sugar 45.9, Protein 4.8

SWEET-POTATO COBBLER



Sweet-Potato Cobbler image

This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.

Provided by Nathan Jean Whitaker Sanders

Categories     Dairy     Dessert     Bake     Christmas     Thanksgiving     Sweet Potato/Yam     Fall     Summer     Winter     Gourmet     Juneteenth

Yield Makes 8 to 10 (dessert) servings

Number Of Ingredients 19

For filling
2 1/2 pounds sweet potatoes
1 quart water
3/4 cup canned pure cane syrup
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For biscuit dough
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups whole milk
Accompaniment: vanilla ice cream
Special Equipment
a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)

Steps:

  • Make filling:
  • Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
  • Make dough and bake cobbler:
  • Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
  • Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
  • Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.
  • Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
  • Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
  • Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).

NEW SWEET POTATO COBBLER



New Sweet Potato Cobbler image

I had never heard of sweet potato cobbler before, so I just had to share this recipe. I found this in a regional magazine. I think I'll try this one during the holidays.

Provided by Dreamgoddess

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 medium sweet potatoes, peeled and sliced 1/4 inch thick
3/4 cup white sugar or 3/4 cup brown sugar, your choice
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon orange zest
1/4 cup orange juice
4 -6 tablespoons butter
1 unbaked pie crust

Steps:

  • Preheat oven to 450 degrees.
  • In a dutch oven, cook sweet potatoes in boiling water until almost tender.
  • Remove the sweet potatoes from the water and place in a deep baking dish.
  • Pour the remaining liquid from the dutch oven over the sweet potatoes in the baking dish.
  • Combine sugar, nutmeg, cinnamon, orange zest and orange juice.
  • Pour over the sweet potatoes.
  • Dot top of potatoes with butter.
  • Cover potatoes with the pie crust and pinch all edges.
  • Cut slits in the top of the crust.
  • Bake at 450 degrees for 10 minutes.
  • Reduce heat to 375 degrees and bake 15-20 additional minutes.
  • Serve warm.

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