Sweet-Potato Cobbler
A warm, comforting dessert featuring tender sweet potatoes layered between homemade pastry dough and sweetened with pure cane syrup and brown sugar. This traditional cobbler is spiced with cinnamon and allspice for a delicious Southern treat.
Ingredients
- •2½ pounds sweet potatoes
- •1 quart water
- •¾ cup canned pure cane syrup
- •½ cup packed light brown sugar
- •1 teaspoon ground cinnamon
- •½ teaspoon ground allspice
- •¼ teaspoon salt
- •2 tablespoons unsalted butter
- •1 teaspoon pure vanilla extract
- •3 cups all-purpose flour
- •4 teaspoons baking powder
- •¾ teaspoon salt
- •6 tablespoons cold unsalted butter
- •1¼ cups whole milk
- •1 serving vanilla ice cream
- •1 piece cast-iron Dutch oven
Cooking Instructions
- 1.
Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. 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. 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.
30 min
- 2.
Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
15 min
- 3.
Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
5 min
- 4.
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.
10 min
- 5.
Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
10 min
- 6.
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. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
15 min
- 7.
Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).
75 min