Sweet Potato Cobbler

Delicious cobbler recipe using local sweet potatoes and just in time for the holidays.

Ingredients 

• 6 large sweet potatoes, peeled and cubed

• 5 cups of filtered water

• 1 stick of butter

• 2 tsp vanilla bean paste

• 1 tsp ground ginger

• 1 tsp ground cardamon

• 2 tsp ground all spice

• 2 tsp ground cloves

• 1 tsp ground nutmeg

• 3 tsp ground cinnamon

• 1 cup coconut sugar

• 1 cup cane sugar

• 4 refrigerated pie crusts 

Ingredients for thickener

• 3 TBSP all purpose flour

• Approx 1/2 cup of sweet potato liquid

Toppings 

• 1 TBSP Cane sugar

• 2 tsp Cinnamon 

Directions

In large dutch oven, start to boil sweet potatoes on medium heat. About halfway through the cooking process, add in cubbed butter, vanilla bean paste, remaining spices, and sugars.  Continue to cook for 20 minutes or until potatoes are cooked through, being careful not to over cook.  Once cooked turn heat to a low simmer.

Working quickly, remove about 1/2 cup of sweet potato liquid from pot and set aside in small bowl. Next, add about 3 TBSP of flour or more to sweet potato liquid. Whisk thoroughly until a nice paste is formed. The paste should be the consistency of thick pancake batter.  Be sure to stir vigorously so that there are no lumps in flour.   Add this mixture, 1 tablespoon at a time, to sweet potatoes.  This is to thicken the cobbler so that it’s not runny.  Stir gently until we’ll incorporated. Remove from heat, cover and let cool and thicken for about 15 minutes. 

Prepare a deep dish 9×13 baking pan with 2 of the pie crusts on the bottom of pan.  Using a fork, poke holes in the crust and bake in a 350 degree oven until crust slightly done. Add sweet potatoes with slotted spoon until pan is full.  Next, scoop remaining liquid over of sweet potatoes.  Be careful not to overflow pan.  Using the 2 remaining pie crusts, make lattice design on top of sweet potatoes.  Sprinkle with sugar and cinnamon mixture.  Place in 350 degree oven for about 30-40 minutes or until top is golden brown.