Preheat oven to 400 degrees F and First wash, scrub, and peel sweet potatoes. Slice them into thin 1/2 inch dices.
Put them in a heavy saucepan of boiling water. Cover the pan and cook until it's tender. It should be firm in the center. This takes about 10-minutes on medium-low heat. However, it also depends on the number of sweet potatoes. Once they are done, drain the water leaving about 1/2 cup of hot water. We are gonna use it in the next step.
Take another medium-sized bowl and beat brown sugar, granulated sugar, flour, vanilla, cinnamon, grated nutmeg, and ground cloves. Once the sweet potatoes are done add them into this syrup along with the remaining hot water. Stir well and pour this into a greased 9x13 inch baking dish.
Take another medium-sized bowl and mix flour, baking powder, salt, sugar and cold butter. Use a pastry blender to cut butter. Bring it to a coarse mealy consistency. Add a little buttermilk gradually so that everything comes together. You can also pulse this in the food processor. Do not overwork on the dough. It should come together like a ball. Now roll it slightly to give it about 9x13 inch length. And place it on the sweet potato filling.
Cut slits on the top so that the sweet potato oozes out from those openings. Brush butter on the top and Sprinkle coarse sugar. Bake at 400 degrees F for 40-45 minutes or until the top is golden brown. Serve with a scoop of Whipped Cream or Vanilla Ice Cream on top.
You can also keep the pie crust below and then pour the syrupy filling on the top. However, as my Nanna said, a Cobbler always has the biscuit on the top.
If you prefer you can also cut the pie crust in the form of lattice and arrange it on your sweet potato. It will make it look like a pie but it is actually a Cobbler.
Southern Sweet Potato Cobbler
Amount Per Serving
Calories 479Calories from Fat 90
% Daily Value*
Saturated Fat 6g38%
Trans Fat 0.4g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Vitamin A 19597IU392%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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