The South'S Best Sweet Potato Cobbler

• 2 lbs sweet potatoes, peeled and sliced 1/4 inch thick
• 3 1/2 cups water
• 1 1/2 cups sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 - 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup butter (cubed)
• PASTRY
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 -6 tablespoons very cold water
• 2 tablespoons butter (melted)
• 4 teaspoons sugar

1. In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
2. Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
3. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
4. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss with a fork until a ball forms.
5. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with melted butter; sprinkle with sugar.
6. Bake at 400F for 30-35 minutes or until top is golden brown.

sweet potatoes, water, sugar, allpurpose, ground cinnamon, ground nutmeg, salt, butter, flour, salt, shortening, very cold water, butter, sugar

Taken from www.food.com/recipe/the-souths-best-sweet-potato-cobbler-435190 (may not work)