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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- 1⁄2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 11⁄2 cups self-rising flour
- 21⁄2 teaspoons sugar, divided
- 1⁄4 teaspoon salt
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 8 cups (3⁄4-inch) peeled, cubed sweet potato
- 1 cup granulated sugar
- 1⁄2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon orange zest
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 tablespoon apple cider vinegar, divided
- 1 tablespoon unsalted butter, diced
- Vanilla ice cream, to serve
- 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.
- 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.
- Preheat oven to 375°. In a medium bowl, stir together granulated sugar, brown sugar, flour, zest, allspice, and salt.
- 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.
- 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.
- 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!