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
Make filling: Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick
2
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
3
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
4
Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick
5
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
6
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
7
Make dough and bake cobbler: Put oven rack in middle position and preheat oven to 375°F
8
3Whisk together flour, baking powder, and salt in a bowl
9
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal
10
Stir in milk with a fork until a dough forms
11
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times
12
Divide dough into 2 pieces, then form each into a disk
13
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
14
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings
15
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
16
Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal
17
Cut 3 steam vents in top with paring knife
18
Bake cobbler until top is golden, 40 to 45 minutes
19
Cool to warm before serving, about 30 minutes (dough will absorb most of syrup)
20
Put oven rack in middle position and preheat oven to 375°F
21
3Whisk together flour, baking powder, and salt in a bowl
22
Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal
23
Stir in milk with a fork until a dough forms
24
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times
25
Divide dough into 2 pieces, then form each into a disk
26
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
27
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings
28
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
29
Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal
30
Cut 3 steam vents in top with paring knife
31
Bake cobbler until top is golden, 40 to 45 minutes
32
Cool to warm before serving, about 30 minutes (dough will absorb most of syrup)