Sweet Potato and Roast Pork Cobbler

The fluffy, buttery biscuits on top of this dish will have you more than ready to dig in.

Sweet Potato and Roast Pork Cobbler
Makes 8 to 10 servings
  • 1 tablespoon olive oil
  • 5 slices thick-cut bacon, chopped
  • 2 pounds pork tenderloin, trimmed and cut into bite-size pieces
  • 1 tablespoon plus ½ teaspoon kosher salt, divided
  • 1¼ teaspoons ground black pepper, divided
  • 1 cup sliced sweet onion
  • 4 cloves garlic, minced
  • ¼ cup plus 2 tablespoons all-purpose flour
  • 4½ cups low-sodium beef broth, warmed
  • 2½ teaspoons chopped fresh thyme, divided
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon packed lemon zest
  • ¾ teaspoon packed orange zest
  • ½ teaspoon ground nutmeg
  • 3 cups diced peeled sweet potatoes, about ¾ inch thick
  • 2 cups sliced peeled parsnips, about ¼ inch thick
  • 2¼ cups self-rising flour
  • 1 teaspoon baking powder
  • 6 tablespoons cold unsalted butter, cubed
  • 1¼ cups cold whole buttermilk
  1. In a large Dutch oven, heat oil over medium heat. Add bacon and cook, stirring occasionally, until browned and crispy, 11 to 13 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Increase heat to medium-high. Add half of pork and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until pork is browned and crisp, about 10 minutes. Transfer pork to a small bowl. Repeat process with other half of pork, 1 teaspoon salt, and ½ teaspoon pepper. If excess liquid remains in pan, cook until reduced, about 3 minutes. Reduce heat to medium.
  2. Add onion and garlic; cook, stirring frequently, until softened, about 4 minutes. Add all-purpose flour; cook, stirring constantly, about 2 minutes. Stir in warm broth, scraping bits from bottom of pan. Add 2 teaspoons thyme, rosemary, zests, nutmeg, 1 teaspoon salt, and remaining ¼ teaspoon pepper. Return pork to pot and bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until pork is tender, about 20 minutes.
  3. Bring cooking liquid back to a boil over medium heat. Add potatoes and parsnips; cook until just tender, about 16 minutes. Return bacon to pot, stirring until well combined. Remove from heat.
  4. Preheat oven to 350°.
  5. In a large bowl, whisk together self-rising flour, baking powder, and remaining ½ teaspoon salt. Using a pastry blender, cut in butter until mixture is crumbly; stir in remaining ½ teaspoon thyme. Stir in buttermilk just until combined (dough will be sticky). Drop dough by heaping ¼ cupfuls, creating 10 biscuits and leaving space between each biscuit.
  6. Bake until biscuits are set and an instant-read thermometer inserted in the center of biscuits registers 190°, about 20 minutes. Set broiler to 400° and bake until biscuits are golden brown, about 4 minutes more. Let stand for 10 minutes before serving. Serve warm.



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