Sweet Potato Cobbler

Consider a juicy Southern dessert for Thanksgiving this year. The lightly spiced sweet potato filling and flaky crust make it so good!

Prep Time:10

Cook Time:40

Total Time:50

Servings: servings

Preheat the oven to 400°F and grease a 13x9-inch baking pan.
Add the water to a saucepan and cook the sweet potato slices for about 10 minutes until they are nice and tender. Then drain the cooked potatoes and reserve 1 ½ cups of the liquid from the saucepan.
Layer the cooked potato slices into the prepared baking pan. In a small mixing bowl, mix the sugar, flour, cinnamon, nutmeg, and salt together until combined, and then sprinkle this mixture over the potato slices.
Pour the reserved cooking liquid from the saucepan over the top and then scatter the cubed butter on top of that.

Mix together the flour and salt in a medium bowl and then cut in the shortening until the consistency of the mixture is crumbly. Then add the water one tablespoon at a time while tossing the mixture with a fork.
Roll the dough on a floured surface to form a 13x9-inch rectangle and then place it over the potato filling. Press the dough up against the inside of the pan around the edges. Cut 4 slits across the top, brush the top with the melted butter, and then finish by sprinkling the sugar over the top.
Bake in the preheated oven for about 30 minutes until the top turns golden brown. Remove from the oven and let it cool for 5 minutes. Spoon hot servings into individual bowls. Optionally, add a scoop of whipped cream on top and sprinkle lightly with nutmeg. Serve and enjoy!

As the sweet potatoes are boiled and also baked in the oven inside the cobbler, don’t boil them for too long. Once they’re almost tender, drain them and add them to the cobbler. Too much boiling will make them too mushy.
Cut in the shortening using a pastry cutter to get the right texture. If you don’t have one you can use a fork instead.
Orange-fleshed sweet potatoes are better suited than the beige- or purple-fleshed kind. The orange-fleshed ones are moister since they have more amylase in, an enzyme that breaks down starch into sugar.