This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Old-Fashioned Sweet Potato Cobbler
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- #54710
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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
directions
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.
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nutrition data
368 calories, 15 grams fat, 58 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
November 9, 2013
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.