Sweet Potato Cobbler

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: 40 mins
• Serves: 12

Ingredients

• 10  tablespoons butter, divided
• 1  cup flour
• 1  tablespoon baking powder
• 2  cups sugar
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ground cloves
• 1  cup buttermilk
• 1 (29 ounce) can sweet potatoes, drained & diced
•  cinnamon ice cream
•  caramel sauce or  fresh blueberries or  raspberries

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.