We found our new favorite dish, Carla’s Sweet Potato Cobbler!
SWEET POTATO COBBLER
8 tablespoons butter (plus 1 tablespoon to grease)
3 sweet potatoes (peeled)
3/4 cup water
1 lemon (juiced)
1 1/2 cups brown sugar
3/4 cup granulated sugar
1 roasted cinnamon stick
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 1/2 teaspoons freshly ground black pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon salt
5 tablespoons butter (chilled, sliced into pats)
2 cups low-fat buttermilk (chilled)
Preheat the oven to 400ºF. Grease a 9×13-inch baking dish with butter.
Place the sweet potatoes in room temperature water, bring to a boil and allow to cook for 10-15 minutes until parcooked. Strain and allow to cool. Slice into 1/4-inch slices. Layer potatoes in the baking dish.
Meanwhile in a small saucepan add the water, lemon juice, brown sugar, sugar, cinnamon stick, salt, nutmeg, ginger and black pepper. Bring to a boil and allow to simmer for 2 minutes. Remove from heat, add in the butter and whisk to combine. Pour half the sauce over the potatoes, reserve the other half for serving. Add the biscuit crumble topping and bake for another 30-35 minutes until golden brown and cooked through.
Serve with the reserved sauce.
For the Biscuit Topping: In a large bowl add the flour, baking powder, cornstarch, sugar and salt and whisk to combine. Add the butter, toss in the flour mixture and work into the flour using your hands until pea-sized pieces form. Add the buttermilk and stir to combine using a fork. The topping should be crumbly.
Tip: Make the biscuit topping in advance and store in the refrigerator wrapped in plastic wrap.