sweet potato cobbler

How To Make sweet potato cobbler

• 1

  In a larger bowl, using a fork or pastry blender, cut the shortening into the flour until it resembles coarse meal.
• 2

  Whisk together the egg, vinegar and 1 cup of ice water in a small bowl. Pour into the flour mixture. Mix first with a wooden spoon and then your hands into a dough.
• 3

  Form dough into 3 balls, wrap each in plastic wrap and refrigerate.
• 4

  Put potatoes, sugar (reserve 1 TBS for later) nutmeg, and 6 cups of water into a large pot; bring to a boil over high. Reduce heat and simmer until potatoes are just tender. Remove from heat
• 5

  Preheat oven to 400 degrees. Grease a 9x13 baking dish.
• 6

  Roll a dough ball out into a 10x13 rectangle and cut lengthwise into 3 equal strips. Line ONLY the sides of the pan with dough strips, pressing them together where the sides meet.
• 7

  Bake until crust is a light golden color.
• 8

  Remove pan from oven, fill with half of the sweet potatoes and their water, and dot with 6 TBS. of the butter.
• 9

  Roll the second dough ball out into a 10x13 rectangle; drape it over the potatoes. Melt 4 Tbsp. of the butter and brush dough with half of it.
• 10

  Bake until golden brown
• 11

  Remove pan from oven, top with the remaining sweet potatoes and water and dot with remaining 6 Tbsp. of butter.
• 12

  Roll remaining dough ball out into a 10x13 rectangle, drape it over the potatoes. Brush with remaining melted butter.
• 13

  Bake until golden brown, 25-30 min.
• 14

  Remove cobbler from oven and sprinkle with reserved cinnamon and sugar. Let cool completely. Good luck we always eat ours warm !
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