Recipe: Sweet Potato Cobblers (3)

Sweet Potato Cobbler

Sweet Potatoes *Note:1
1 c Sugar
Pinch salt
2 ts Cinnamon
Water *Note:2
Butter or margarine

*Note:1 Enough to fill 9x12-inch baking dish.
*Note:2 Enough to almost cover potatoes.

Peel sweet potatoes and cut in 1/2-inch slices to loosely fill baking dish. Mix sugar,
salt and cinnamon and spread over sweet potatoes. Almost cover potatoes with water.
Add thin
slices of butter to dot top of sweet potatoes. Cover with a good vented pie crust. You
can moisten top of crust with milk and sprinkle with sugar if you desire. Bake in
350-degree oven until potatoes are tender and crust is golden brown. Serve with
cream or (fat saving) sweet milk.
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Sweet Potato Cobbler

2 cups cooked and diced sweet potatoes
2/3 cup molasses
1/4 cup butter
1/2 cup milk
1/2 teaspoon ginger
pinch of salt
1 recipe biscuit dough

Mix together all the ingredients except the dough and
bring to a boil. Cut part of rolled dough into cubes
and drop into boiling mixture. Cut remaining dough
in thin slices and place on top. Put the pan in oven and
bake at 400 degrees F until the crust begins to brown.
Yield: 6 servings
( Foxfire Book of Appalachian Cookery)
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Grilled Sweet Potato Cobbler

3 C. peeled, cubed sweet potatoes
1 C. water
1 C. sugar
1/4 C. margarine, melted
1 C. unsifted self-rising flour
3/4 C. sugar
3/4 C. milk
Dash cinnamon
Dash nutmeg

Cook sweet potatoes in water until tender in medium saucepan over medium
high flame. Stir in the 1 cup sugar and set aside.

Pour margarine in 8-inch square baking pan. Mix flour, the 3/4 cup sugar, and milk.
Pour over margarine. Spoon potatoes and syrup evenly on top of batter; do not stir.
Sprinkle with cinnamon and nutmeg.

Preheat gas grill. Cook with cover down using indirect cooking method on medium
setting 40 minutes, or until top is lightly browned. Serve warm. Makes 8 servings.