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Sweet Potato Cobbler
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Southern Recipe Restoration Project
Sweet potatoes come in many forms this time of year, but traditionally as a pie or marshmallow-covered casserole. Becky Matheny’s family enjoyed the way her mother made them, in cobbler.
The contributor: Becky Matheny, who lives in Athens with her hhusband, David.
The story: “Maude Hayes was born in Dawson, Ga., and moved to Alabama as a teenager. She married my dad, Lee Hayes, when she was 15 and they lived in Thorsby, Ala., in the same house until four years ago when I moved her to Athens. ... She just turned 95 and has lived alone and made pies and biscuits up until [recently] when she had a fall and broke her arm. She prides herself on her biscuits, cobblers and butter roll."
A family favorite is this sweet potato cobbler. -- Susan Puckett
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 8
Ingredients:
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4 medium sweet potatoes (about 2 pounds), peeled and sliced 1/4-inch thick
2 cups granulated sugar
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 pie crusts
Instructions:
Preheat oven to 350 degrees. Lightly grease a 9-by-9-inch baking dish or a 2-quart casserole. Set aside.
Place the sliced sweet potatoes in a saucepan. Add the sugar and 2 cups water. Cover and bring to a simmer, then uncover and stir to coat potatoes. Cook, stirring occasionally, for 10 to 15 minutes, until potatoes are fork tender but not falling apart. Remove from heat; stir in the butter, vanilla, nutmeg and salt.
Spoon half of the sweet potatoes into the prepared dish and pour about half of the liquid over them. Roll out one of the crusts to fit the shape of the baking dish and place on top of the potatoes. Top with remaining sweet potatoes and liquid; roll out remaining crust and place on top. Cut a few steam vents in the top crust. Bake for 45-50 minutes, or until top crust is lightly browned and liquid is bubbly. Cool at least 15 minutes before serving.
Place the sliced sweet potatoes in a saucepan. Add the sugar and 2 cups water. Cover and bring to a simmer, then uncover and stir to coat potatoes. Cook, stirring occasionally, for 10 to 15 minutes, until potatoes are fork tender but not falling apart. Remove from heat; stir in the butter, vanilla, nutmeg and salt.
Spoon half of the sweet potatoes into the prepared dish and pour about half of the liquid over them. Roll out one of the crusts to fit the shape of the baking dish and place on top of the potatoes. Top with remaining sweet potatoes and liquid; roll out remaining crust and place on top. Cut a few steam vents in the top crust. Bake for 45-50 minutes, or until top crust is lightly browned and liquid is bubbly. Cool at least 15 minutes before serving.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 584 calories (percent of calories from fat, 36), 4 grams protein, 90 grams carbohydrates, 4 grams fiber, 24 grams fat (10 grams saturated), 31 milligrams cholesterol, 438 milligrams sodium.
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