This delicious sweet potato cobbler makes a fabulous dessert with a scoop of ice cream or whipped cream. Or drizzle some heavy cream over the warm cobbler.
Try not to overcook the sweet potatoes. They should be fork-tender but still somewhat firm. Canned sliced sweet potatoes are rather soft, but they may be used in the recipe.
- 3 medium sweet potatoes (about 2 to 2 1/2 cups of sliced cooked sweet potatoes)
- 1 (4 oz) stick butter
- 1 1/4 cups all-purpose flour* (about 5 3/4 ounces)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1 cup milk
- For the Syrup:
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||9 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|