This delicious sweet potato cobbler makes a fabulous fall dessert with a scoop of ice cream. Or drizzle some heavy cream over the warm cobbler.
Try not to overcook the sweet potatoes. They should be tender but still somewhat firm. Canned sliced sweet potatoes are rather soft, but they may be used in the recipe.
- 2 to 3 sweet potatoes (about 2 to 2 1/2 cups of sliced cooked sweet potatoes)
- 1 stick (4 ounces) butter
- 1 1/4 cups all-purpose flour* (about 5 1/2 to 6 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- Syrup for Filling:
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 1/2 cups hot water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Heat the oven to 350 F.
- Bring a large saucepan of water to a boil.
- Peel the sweet potatoes. Slice them into rounds about 1/2-inch thick and add them to the boiling water.
- Cover the pan and cook for about 12 to 14 minutes, or just until they are tender but still firm in the center when pierced with a fork.
- Put the butter in a 2 1/2 to 3-quart shallow baking dish and place it in the oven until the butter has melted.
- Mix together the flour, baking powder, salt, 1 cup sugar, and 1 cup milk. Spoon the batter over the center of the melted butter. Do not stir.
- Combine the 3/4 cup of granulated sugar, the brown sugar, hot water, vanilla, and cinnamon.
- Arrange the sweet potatoes over the batter and pour the syrup mixture over the sweet potatoes.
- Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.
- Serve with ice cream, whipped cream, or whipped topping.
Tip: *Use self-rising flour and omit the baking powder and salt.
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