Sweet Potato Cobbler

Sweet Potato Cobbler

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Crust:

3 cups flour

1/2 tsp. salt

2 tablespoons sugar

1 cup shortening

1/4 cup cold water

Place the dry ingredients in a bowl and whisk until combined. Cut in the shortening until it is a coarse meal. Make a well and add the cold water. Gently stir until dough begins to come together. Form into 2 disks and set aside.

Filling:

4 medium sweet potatoes or yams, peeled and sliced thin

1/2 tsp ground ginger

3oz. crystallized ginger, chopped

1 cup brown sugar, packed

1/2 cup granulated sugar

1 heaping tablespoon flour

1 1/2 cups water

6 tablespoons butter

Preheat oven to 375 degrees. Line a 9×13 pan with crust using one disk of dough. Place the thinly sliced sweet potatoes on top of the bottom crust, sprinkle the crystallized chopped ginger over the top. In a bowl combine the sugars, ground ginger and flour. Sprinkle over the sweet potatoes. Pour 1 1/2 cups water over the potatoes and dot top with the butter. Roll out other dough disk and place over the top of the sweet potatoes. Brush crust lightly with milk and sprinkle with turbinado sugar. Bake on a sheet pan for 1- 1 1/2 hours or until center is bubbly and crust is golden. Serve with Sweetened Cinnamon Whipped Cream.

Cinnamon Whipped Cream:

1 cup heavy cream

Scant tsp. cinnamon

2 tablespoon powdered sugar.

Combine all ingredients and whip until stiff.

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