Sweet-Potato Cobbler
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1130 g
Sweet Potatoes1 tsp
Ground Cinnamon1 tsp
Ground Allspice3 tsp
Salt1 tsp
Pure Vanilla Extract3 cups
All-Purpose Flour4 tsps
Baking Powder1.25 cups
Whole MilkDirections:
1
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal
2
Stir in milk with a fork until a dough forms
3
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times
4
Divide dough into 2 pieces, then form each into a disk
5
Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere
6
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings
7
Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes
8
Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal
9
Cut 3 steam vents in top with paring knife
10
Bake cobbler until top is golden, 40 to 45 minutes
11
Cool to warm before serving, about 30 minutes (dough will absorb most of syrup)
12
Put oven rack in middle position and preheat oven to 375°F
13
3Whisk together flour, baking powder, and salt in a bowl
14
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal
15
Stir in milk with a fork until a dough forms
16
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times
17
Divide dough into 2 pieces, then form each into a disk
18
Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere
19
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings
20
Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes
21
Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal
22
Cut 3 steam vents in top with paring knife
23
Bake cobbler until top is golden, 40 to 45 minutes
24
Cool to warm before serving, about 30 minutes (dough will absorb most of syrup)
25
Make filling: Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick
26
Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes
27
Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes
28
Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick
29
Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes
30
Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes
31
Make dough and bake cobbler: Put oven rack in middle position and preheat oven to 375°F
32
3Whisk together flour, baking powder, and salt in a bowl