Sweet Potato Cobbler

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Sweet Potato Cobbler

4 large sweet potatoes, peeled and sliced 1/2″ thick (about 8 cups)
lightly salted water to cover
2 cups sugar
4 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter
2 rounds unbaked pie pastry (9-inch)
2 tablespoon milk
1 tablespoon sugar
1/4 cup chopped pecans optional

Place Sweet Potato slices in a large saucepan with lightly salted water to cover. Bring to a boil, then reduce heat to medium and simmer about 7-8 minutes, or until slices are just tender but still firm. Drain all but 2 cups cooking liquid from pan. Reserve Sweet Potato slices.

To liquid in pan, add sugar, flour, cinnamon and nutmeg. Stir to combine. Add butter. Place pan over medium heat and stir until sugar and flour dissolve and butter melts. Return Sweet Potato slices to pan and let syrup bubble up. Remove from heat. Preheat oven to 400 degrees.

Layer slices in the bottom of an 8″x10″ glass baking dish. Pour syrup over. Cut pie pastry into 3/4-inch strips and layer on liberally like latticework. Brush pastry top with milk and then sprinkle with sugar. Scatter pecans over top, if desired. Bake 20-25 minutes, or until pastry lightly browns and juices bubble up. Serve warm with vanilla ice cream. Makes 10-12 servings.

 

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