Southern Sweet Potato Cobbler
This old-fashioned sweet potato cobbler is a Mississippi favorite. Sliced sweet potatoes are baked in a spiced syrup with a crusty cake-like topping.
- Serves: 8 persons
- For the Cobbler:
- 3medium sweet potatoes (about 2 to 2 1/2 cups sliced or bite-sized chunks)
- 4ounces (1/2 cup) unsalted butter
- 1 ¼cups all-purpose flour
- 1 ½teaspoons baking powder
- ¼teaspoon salt
- 1cup granulated sugar
- 1cup milk
- For the Syrup:
- ¾cup granulated sugar
- ¾cup light brown sugar, packed
- 1 ½cups hot water
- 1teaspoon vanilla extract
- 1teaspoon ground cinnamon
Step 1Heat the oven to 350 F. Have ready a 2 1/2- to 3-quart shallow baking dish.
Step 2Bring a large saucepan of water to a boil. Peel the sweet potatoes. Slice them into rounds about 1/2-inch thick or cut into bite-sized chunks and add them to the boiling water.
Step 3Cover 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.
Step 4Put the butter in the baking dish and place it in the oven until the butter has melted, 3 to 5 minutes. Watch carefully to make sure the butter doesn't burn.
Step 5In a bowl, mix together the flour, baking powder, salt, sugar, and milk. Spoon the batter over the center of the melted butter. Do not stir.
Step 6To make the syrup, combine the granulated sugar, brown sugar, hot water, vanilla, and cinnamon. Stir until the sugars are dissolved.
Step 7Arrange the sweet potatoes over the batter and pour the syrup mixture over the sweet potatoes.
Step 8Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.
Step 9Serve with ice cream, whipped cream, or whipped topping.