Melindas 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

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.

MELINDA'S SWEET POTATO COBBLER

Steps:

• 1. for the dumplings: cut 1 stick butter into flour with a pastry blender until mixture resembles course meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 3-4 times. Roll out dough with a rolling pin and cut into strips. Cut the strips into smaller pieces for dumplings. Leave about 4 strips whole so you can lay them on top of the cobbler before baking.
• 2. Peel and cut up about 3 small to medium size sweet potatoes. Run enough water in your pan to just cover the sweet potatoes. Bring to a boil. Boil for about 8 minutes or until potatoes are done but still firm. Lift potatoes out of the water using a slotted spoon and set aside. Reserve water.
• 3. Preheat oven to 350*. Put 1/2 stick butter in a 13x9 casserole dish and place in oven while it preheats so the butter will melt.
• 4. To the reserved water add 1 stick butter, sugar, brown sugar, vanilla, and cinnamon. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. You will have a syrupy consistancy. Add small dumpling pieces to the liquid. Boil until the dough firms up a little. Be careful to just gently stir the dumplings so they don't fall apart. Add the potatoes back in with the dumplings and gently mix together but being careful not to break up the dumplings or the potatoes.
• 5. Pour the mixture into the casserole dish with the melted butter. Top the cobbler mixture with the long dumpling strips. Bake for 45 minutes.
• 6. Spread some more butter on top of the browned strips on top of the cobbler and sprinkle with a little sugar. Put under broiler for a minute or so until the strips are browned. Delicious warm or cold or served with vanilla ice cream!

SWEET POTATO COBBLER

Steps:

• Combine sweet potatoes, sugar, vanilla extract, cinnamon stick, and water to cover in a medium pot over medium heat. Bring to a simmer and cook until sweet potatoes are barely tender, 8 to 10 minutes. Remove from heat, discard cinnamon stick, and strain potatoes. Allow potatoes to cool slightly.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate, baking dish, or casserole dish of your choice.
• Combine flour, sugar, baking powder, and salt for crust in a mixing bowl. Cut cold butter into the mixture until crumbly. Stir in egg and vanilla.
• Combine warm potatoes, brown sugar, pumpkin pie spice, and cornstarch in a separate bowl; mix until thoroughly combined. Spoon filling into the prepared pie plate and spoon crust mixture over top.
• Bake in the preheated oven until crust is golden brown and filling is bubbly, about 35 minutes.

SWEET POTATO COBBLER

Steps:

• Pierce sweet potatoes several times with a fork, and place on a baking sheet.
• Bake 400 degrees for 1 hour on until done; cool slightly.
• Peel and cut into 1/4 inch slices.
• Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice.
• Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg.
• Sprinkle over sweet potato.
• Dot with 6 tablespoons butter.
• Cobbler:.
• Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly.
• Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened.
• Shape into a ball.
• Roll pastry into a 13x9-inch rectangle.
• Place over sweet potato mixture, sealing edges.
• Cut slits in top to allow steam to escape.
• Microwave remaining 2 tablespoons butter until melted.
• Brush butter over crust, and sprinkle with 2 teaspoons sugar.
• Bake 400 for 1 hour or until golden.
• Serve warm 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:

• 1. In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
• 2. Drain, reserving 1 1/2 cups of cooking liquid.
• 3. Layer potatoes in a greased 13 inch x 9 inch baking dish.
• 4. Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
• 5. Add reserved liquid and dot with butter.
• 6. For the pastry, combine flour and salt. Add shortening.
• 7. Cut in shortening until the mixture resembles coarse crumbs.
• 8. Gradually add in water, toss with a fork until ball forms.
• 9. On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
• 10. Place over sweet potato filling; cut slits in top.
• 11. Brush with butter; sprinkle with sugar.
• 12. Bake at 400 degrees for 30-35 minutes or until top is golden brown.
• 13. Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum

BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal. Transfer mixture to a large bowl, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Divide dough into 9 pieces, and loosely form each into a ball and flatten slightly. Set aside.
• In a medium bowl, combine blueberries, sugar, cornstarch, and cinnamon; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top blueberry mixture with dough balls, spacing evenly. Brush dough with heavy cream, and sprinkle with sanding sugar. Bake until berries are bubbling in center and biscuits are golden brown, about 55 minutes. Transfer dish to a wire rack, and let cool slightly, about 30 minutes.