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Sweet Potato Cobbler

Filling:
3 large sweet potatoes, uncooked
1/2 cup (1 stick) butter or margarine
1 1/2 cups granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt

Dumplings or Crust:
2 cups all-purpose flour
Pinch of salt
1 tablespoon shortening
Milk or water

Peel and slice potatoes thin; cover with water and cook until tender. Reserve liquid for pie.

For the dumplings, mix flour, salt, shortening and enough milk or water to make a stiff dough. Use a floured board and roll very thin. Cut into strips.

Using a deep pan, put in half of potatoes, butter, sugar and spices. Cover with a layer of pastry. Place remaining half of potato mixture on top of pastry and top with another layer of pastry. Sprinkle with sugar, nutmeg and butter (mixed together). Use enough liquid to make juicy. Test for sweetness. Bake at 400 degrees F until golden.

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