Sweet Potato Cobbler is a new favorite at our house. Most of the more traditional recipes call for a dough more like a pie crust and while it is delicious, I wanted something that didn’t require you to have to roll out dough – I just don’t always have time for that. My recipes uses a less fussy dough that you simply crumble over the potatoes. Of course, it also uses that amazing White Lily flour that you know I love. It’s the perfect blend of the gooeyness of cobbler with a little crunch of a crisp and is for your Thanksgiving table. It works great as a side (you know us Southerners and our sweet sides) or as a delicious dessert.
One thing that I want to bring your attention to is about measuring flour. Lots of folks don’t realize that even a slight difference in the flour measurement can greatly affect the outcome of a dish. This is especially the case when you’re making doughs. So, here’s the way that I (and the folks at White Lily) recommend that you measure flour. Start by spooning flour into the measuring cup. Also, be sure you’re using a dry measure cup rather than a wet measure. Did you know there was a difference? Well, there is! This site does a great job explaining it! So… spoon the flour into the cup gently. Don’t pack it. (Note: this recipe calls for self-rising flour, but my little man is showing you all-purpose, so don’t get confused.)
Then use the straight edge of a butter knife to level off the cup – my awesome little sous chef shows you just how…
It may not seem like a big deal, but it can really have a big effect on the end product, so make sure you’re doing it right. It might take a few more minutes, but it’s like that old “measure twice, cut once” adage.
Just for reference, when you finish with the dough in this recipe, this is what it should look like. It should be crumbly and slightly sticky.
Sweet Potato Cobbler
- 2 lbs sweet potatoes
- 4 cups water
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
For the dough:
- 1 1/2 cups White Lily Self-Rising Flour
- 1 teaspoon cinnamon
- 1/2 cup firmly packed brown sugar, plus 2 tablespoons for the topping
- 4 tablespoons cold unsalted butter
- 1/2 cup milk
- 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-inch 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.