3 1/2 cups cut-up sweet potatoes 1 1/4 cup sugar 1 1/4 teaspoon flour 1/2 teaspoon salt 1/4 teaspoon nutmeg 1 dash cinnamon (optional) 1 1/4 cup water 6 tablespoons butter or margarine ***Pastry*** 1 cup all-purpose flour 1/4 teaspoon salt 1/4 cup margarine 3 tablespoons ice water
Cut potatoes into fairly small pieces and place in a deep dish. Combine sugar, flour and salt; add nutmeg and cinnamon; add to potatoes, along with water. Cut butter or margarine into pieces; place over potatoes. Cover with pastry. Bake at 350 degrees F for about 45 minutes to one hour.
PASTRY FOR COBBLER: Combine flour and salt in a bowl; cut in margarine until mixture resembles coarse meal. Sprinkle ice water over surface. Toss with a fork until moistened. Gently press into a 4-inch circle on plastic wrap. Chill for 30 minutes.
Roll out dough, still covered, to a size that is 1-inch larger than the pie plate. Place crust on top of potatoes and dot with margarine.
Definitely cut the sweet potatoes up fine. I was kinda careless and left some pieces larger and they didn't cook enough. You could probably use canned in place of fresh sweet pots because I don't think they can overcook in the cobbler. The pastry crust was very good and flaky.