Annies Sweet Potato Cobbler Food

SWEET POTATO COBBLER

Steps:

• In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter. , Preheat oven to 400°. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.

SWEET POTATO COBBLER DESSERT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 3 cups white sugar, flour, milk, and baking powder together in a bowl. Mix sweet potato, remaining 3 cups white sugar, water, brown sugar, vanilla extract, and cinnamon together in second bowl.
• Pour melted butter into a 2 1/2-quart baking dish. Pour in flour mixture, followed by sweet potato mixture; do not mix into the flour batter.
• Bake in the preheated oven until set, about 1 hour.

SWEET POTATO COBBLER

Steps:

• Preheat oven to 375 degrees. Lightly coat 3 quart rectangular baking dish with nonstick cooking spray; set aside.
• In 4-quart Dutch oven cook sweet potatoes in enough boiling water to cover for 10 to 15 minutes or until tender; drain.
• Spoon cooked sweet potatoes into prepared baking dish.
• Stir in sugar, butter, nutmeg and apple pie spice.
• Drizzle with evaporated milk.
• In small bowl stir together egg, baking mix, milk and oil just until combined.
• Drop by rounded tablespoons on top of sweet potato mixture.
• Gently smooth topping to completely cover sweet potatoes.
• Bake for 30 to 35 minutes or until golden brown.
• Serve warm with ice cream.

SWEET POTATO COBBLER

Steps:

• In a large saucepan cover sliced sweet potatoes with lightly salted water.
• Bring to a boil, reducing to a simmer.
• Cook for 7 minutes or until tender but still firm.
• Drain reserving 2 cups of the cooking liquid.
• In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
• Keep stirring until the sugar is disolved.
• Add butter and melt.
• Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
• Remove from heat.
• Layer the sweet potato slices in a 8x10 inch glass dish.
• Pour syrup over the potatoes.
• Cut pastry lattice style and top cobbler.
• Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.

CRANBERRY SWEET POTATO COBBLER

Steps:

• In a large saucepan, cover sweet potatoes with water and bring to a boil. Boil until tender - about 30-45 minutes.
• Drain and cool the sweet potatoes. Peel and slice into 1 inch pieces.
• Preheat oven to about 350 degrees.
• Combine cranberries, sugar, orange juice and salt into a bowl and mix together to coat the cranberries.
• Put about a 1/3 of the cranberries in the bottom of an 8x8 glass baking dish. Cover in a layer of sweet potatoes and pour a bit of the orange juice liquid over the potatoes. Top with a another layer of cranberries and another layer of sweet potatoes. Again, pour a little bit of the orange juice mixture over the sweet potatoes. Put the rest of the cranberries on top. Pour a little more of the orange juice liquid on top, but don't do too much. I've found that too much of the liquid tends to overcook the sweet potatoes. You'll have about 1/3 to 1/2 of the liquid left in the bowl to be discarded.
• Dot the top with the butter.
• Roll out the pie dough to about 1/4 inch thick - a little thicker than if using as a pie crust. Place the crust on the top of the baking dish and seal it to the dish with your fingers.
• Bake for 30 minutes.

SWEET POTATO COBBLER

Steps:

• In a saucepan, cook potatoes in water until cirsp-tender, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid. Layer potatoes in a greased 13 x 9 x 2 inch baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
• For pastry, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13 x 9 inch rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400 for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired.