The South's Best Sweet Potato Cobbler

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: 50 mins
• Serves: 10-12
• Yields: 1 cobbler

Ingredients

• 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)

• PASTRY

• 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

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.