Ingredients
3 large sweet potatoes, peeled and sliced into thin slices
Enough water to cover the potatoes
1 1/2 cups white sugar
2 tablespoons brown sugar
2 pie crusts (You may make your own or use the store-bought version located in the dairy section of the grocery store. These come in a box, two per pack.)
1 stick of butter, cubed
1/2 stick butter melted
Dash of cinnamon and vanilla (optional)
Melted butter for brushing the crust
1 tablespoon turbinado sugar
How To Make Sweet Potato Cobbler
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After peeling and slicing the potatoes, place inside a large pot and cover with water.
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Bring to a boil and cook for 7 minutes.
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Remove from heat and strain the water off of the potatoes, but keep the liquid because you will use this for the filling.
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Combine 1 2/3 cups of the reserved liquid with 1 1/2 cups white sugar.
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Bring to a boil, cook for about one minute and remove from heat. (You may add cinnamon and vanilla to this after boiling, if you would like.)
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Using a large cast iron skillet, pour the 1/2 stick of melted butter into the pan. Sprinkle with the brown sugar.
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Layer the first pie crust on top of this mixture.
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Add the potatoes and spread evenly.
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Pour the water/sugar mixture over the top.
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Place the cubed butter on the top of the potatoes/liquid.
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Layer the final pie crust on top.
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Brush the crust with melted butter and sprinkle turbanado sugar over the top.
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Bake on 350 degrees for about 45 minutes or until brown and bubbly.
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