Melindas Sweet Potato Cobbler Recipes

Steps:

• In a large saucepan cover sliced sweet potatoes with lightly salted water.
• Bring to a boil, reducing to a simmer.
• Cook for 7 minutes or until tender but still firm.
• Drain reserving 2 cups of the cooking liquid.
• In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
• Keep stirring until the sugar is disolved.
• Add butter and melt.
• Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
• Remove from heat.
• Layer the sweet potato slices in a 8x10 inch glass dish.
• Pour syrup over the potatoes.
• Cut pastry lattice style and top cobbler.
• Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.

Steps:

• Preheat oven to 375 degrees. Lightly coat 3 quart rectangular baking dish with nonstick cooking spray; set aside.
• In 4-quart Dutch oven cook sweet potatoes in enough boiling water to cover for 10 to 15 minutes or until tender; drain.
• Spoon cooked sweet potatoes into prepared baking dish.
• Stir in sugar, butter, nutmeg and apple pie spice.
• Drizzle with evaporated milk.
• In small bowl stir together egg, baking mix, milk and oil just until combined.
• Drop by rounded tablespoons on top of sweet potato mixture.
• Gently smooth topping to completely cover sweet potatoes.
• Bake for 30 to 35 minutes or until golden brown.
• Serve warm with ice cream.