This cobbler is absolutely perfect for the holidays. It has all of the classic holiday flavors that we all love. This recipe was totally inspired by my grandmother Frances. She and I were the best of friends and I absolutely adored her. She loved sweet potatoes and pecans. Although she passed away 2 years ago I know that she would love this recipe. The napkin in the photo belonged to her and I just so happened to come across it before taking this photo. I know it was a sign of her approval. : )
Cook Time: About 90 Minutes
Ingredients
The Filling:
3 Medium Sweet Potatoes peeled and diced into 1 inch cubes (about 5 Cups)
1 Cup of Coconut Milk or Almond Milk (I prefer coconut milk because it’s high fat content makes the cobbler super decadent.)
1/2 Cup of Water
1-1/2 Tsp of Vanilla Extract
1/2 tsp of pumpkin pie spice
1/2 tsp of cinnamon
1 Cup of Light Brown Sugar (Packed)
1 tbs of cornstarch
Pinch of Salt
The Crust:
1/2 Cup of Light Brown Sugar (packed)
1/4 Cup of White Sugar
1 Tsp of Vanilla Extract
1/8 Tsp of Ground Nutmeg
1/2 Tsp of Cinnamon
1/2 Cup of Coconut Milk (you can use almond milk or even water as a substitute)
1-1/2 Cup of Self-Rising Flour (Sifted)
Pinch of Salt
Preparation:
Preheat oven to 350*
First bring a large pot of water to a boil and add in the diced sweet potatoes and boil for about 10 minutes. The potatoes should be fork tender. Drain them and place them into a casserole dish.
Next combine the remaining filling ingredients into a large bowl and mix well.
Pour the mixture over the potatoes.
Then make the pie crust by combining all of the crust ingredients (except the pecans) into a large bowl and mix until a ball of dough forms (the dough will be sticky).
Next use a spoon to scoop out small amounts of the mixture and place on top of the sweet potatoes. Do not worry if there are gaps. The dough will rise and fill in any empty spaces as it cooks.
Top the dough with the crushed pecans and bake for 1 hour until the top is golden brown and firm.
The Crust
