Sweet Potato Cobbler

Known as a sonker in Surry County, North Carolina, 
this Sweet Potato Cobbler is a tasty example of 
stretching what’s available.

Sweet Potato Cobbler
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  1. 1⁄2 cup unsalted butter, softened
  2. 4 ounces cream cheese, softened
  3. 11⁄2 cups self-rising flour
  4. 21⁄2 teaspoons sugar, divided
  5. 1⁄4 teaspoon salt
  6. 1 teaspoon distilled white vinegar
  7. 1 teaspoon vanilla extract
  1. 8 cups (3⁄4-inch) peeled, cubed sweet potato
  2. 1 cup granulated sugar
  3. 1⁄2 cup firmly packed light brown sugar
  4. 2 tablespoons all-purpose flour
  5. 1 tablespoon orange zest
  6. 1⁄2 teaspoon allspice
  7. 1⁄4 teaspoon salt
  8. 1 tablespoon apple cider vinegar, divided
  9. 1 tablespoon unsalted butter, diced
  10. Vanilla ice cream, to serve
  1. For dough: In the work bowl of a food processor, 
pulse butter and cream cheese until smooth. Add 
flour, 11⁄2 teaspoons sugar, salt, vinegar, and vanilla. 
Pulse until a dough forms. Shape dough into a disk. 
Cover with plastic wrap and refrigerate 30 minutes.
  2. For filling: In a medium Dutch oven, place sweet 
potato. Add water to cover by 2 inches. Bring to 
a boil over high heat. Boil until almost tender, 
about 5 minutes. Drain.
  3. Preheat oven to 375°. In a medium bowl, 
stir together granulated sugar, brown sugar, flour, 
zest, allspice, and salt.
  4. In a 2-quart baking dish, place half of sweet potatoes. Drizzle with half of vinegar; sprinkle with half of sugar mixture. Repeat once. Sprinkle with butter. Set aside.
  5. On a lightly floured surface, roll dough into a 
12x8-inch rectangle, trimming edges to straighten, 
if necessary. Cut dough lengthwise into 8 (1 inch wide) 
strips. Arrange strips over sweet potato mixture in a 
lattice design. Trim excess dough; fold over as desired. Sprinkle with remaining 1 teaspoon sugar.
  6. Bake until golden brown, about 30 minutes. Let stand 
10 minutes before serving. Serve with ice cream, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South’s January/February 2017 issue!


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