Sweet Potato Cobbler

Sweet Potato Cobbler could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 392 calories, 5g of protein, and 7g of fat each. For 61 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of Southern food. 1103 people were glad they tried this recipe. It is brought to you by Southern Bite. Head to the store and pick up milk, cinnamon, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 55%, this dish is pretty good. Try Sweet Potato Cobbler, Sweet Potato Cobbler, and Sweet Potato-Apple Cobbler for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 F. Peel, half, and slice the sweet potatoes into about 1/4 half circles. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain.In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. (Don't stress over this - just do the best you can.) Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky. (see the photo)Spray a 9x13 baking dish with nonstick cooking spray. Crumble about 1/3 of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.

 

Step by step:

1. Preheat the oven to 350 F. Peel, half, and slice the sweet potatoes into about 1/4 half circles.

2. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain.In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together.

3. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. (Don't stress over this - just do the best you can.) Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky. (see the photo)Spray a 9x13 baking dish with nonstick cooking spray. Crumble about 1/3 of the dough into the bottom of the baking dish.

4. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar.

5. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.

Nutrition Information:

covered percent of daily need

 

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