Sweet Potato Cobbler II |
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Ingredients2 cups water
Dash salt
1/3 teaspoon nutmeg
2 cups granulated sugar
2 large sweet potatoes, peeled and diced
3/4 cup all-purpose flour
3 tablespoons cold water
3 tablespoons vegetable oil
1/4 to 1/2 cup (1/2 to 1 stick) butter or margarine
Dash salt
1/3 teaspoon nutmeg
2 cups granulated sugar
2 large sweet potatoes, peeled and diced
3/4 cup all-purpose flour
3 tablespoons cold water
3 tablespoons vegetable oil
1/4 to 1/2 cup (1/2 to 1 stick) butter or margarine
ProceduresIn large pan combine 2 cups water, salt, nutmeg, sugar and potatoes. Bring to a boil. Cover. Reduce heat and simmer about 15 to 20 minutes or until potatoes are fork tender. Pour mixture into a lightly greased 9- or 10-inch pan.
In a bowl, combine flour, oil and 3 tablespoons water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter or margarine into pats and place over cobbler. Bake at 350 degrees F for about 35 minutes until crust is golden brown.
In a bowl, combine flour, oil and 3 tablespoons water and mix together with hands. Roll out very thinly on floured surface. Cut dough in strips or pinch with your hands and arrange over sweet potatoes. Cut butter or margarine into pats and place over cobbler. Bake at 350 degrees F for about 35 minutes until crust is golden brown.
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