Saturday, September 26, 2009

Holiday Sweet Potato Cobbler


Do you smell that in the air? It's the holidays. They are coming up so quick on us aren't they?

Here is a recipe for a Sweet Potato Cobbler that will be at hit at your feast. It was given to me by a patient at work. She recently had knee replacement surgery and we talk recipes while I help her through her torture...I mean treatment. She is a trooper!


I made a half recipe this first time because I knew my kids wouldn't eat it. That was quite all right. More for my husband and me!

It has a layer of Granny Smiths and a spicy orange juice syrup that tastes just like an apple cobbler. It is delicious with the crumb topping I made or the pie crust that was suggested in the original recipe. Either way...it's a treat!


Sweet Potato Cobbler

  • 4 medium-size sweet potatoes
  • 2 Granny Smith apples, peeled and thinly sliced
  • 1 1/2 cups orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, divided
  • 1 cup chopped pecans, toasted
  • 1 (15-ounce) package refrigerated pie crusts
  • 2 teaspoons granulated sugar

Pierce sweet potatoes several times with a fork, and place on an aluminum foil-lined baking sheet.

Place apple slices in an even layer in a lightly greased 13- x- 9-inch baking dish; top with sweet potato slices.

Stir together 1 1/2 cups orange juice and next 6 ingredients. Pour over sweet potato mixture. Dot with 6 tablespoons butter.

Sprinkle 1/2 cup chopped pecans on a cutting board. Unfold 1 pie crust, and place on pecans; gently roll pie crust dough into pecans. Cut with a leaf-shaped cookie cutter; place leaves over sweet potato mixture. Repeat procedure with remaining 1/2 cup chopped pecans and pie crust.

Microwave remaining 2 tablespoons butter in a 1-cup glass measuring cup at HIGH 20 to 30 seconds or until melted. Brush butter over crust, and sprinkle with 2 teaspoons granulated sugar.

Bake at 400° for 45 minutes or until golden. Serve warm.

For crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup chopped pecans
Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.




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15 comments:

  1. Yay, another yummy sweet potato recipe! This one is another winner though I think I'd leave out the apples and up the sweet potato. I'm thinking that is would be a good dish to add to our Thanksgiving feast!
    ~ingrid

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  2. Yes, I can smell it!!!! And it smells amazing ;) Yum, another one for the "to-try" files!

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  3. this blows unique out of the water...can I copy this?

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  4. Ingrid: I was skeptical about the apples too, but they were delicious!

    girlchef: You won't be disappointed.

    doggybloggy: I'd love to see your take on this!

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  5. I bet this was delicious! I love the potato and apple combo and the crumbs on top - my favorite!

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  6. This sounds utterlt to die for delicious. I am so so so so trying this soon!! Perfect holiday fare!

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  7. I haven't seen a sweet potato recipe like this before. It looks yummy, thanks for sharing!

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  8. My husband would pretty much ADORE this recipe. It's going on the 'must try' list for our annual 'Practice Thanksgiving' Dinner.

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  9. oh i bet the smell just fills the house, mmmmm, such a comfort! this looks wonderful!

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  10. I know that my children would turn up their noses at this but I think I would like it. I haven't had many adventures with sweet potatoes. Looks like a yummy harvest recipe!

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  11. While I don't like sweet potatoes, I think my family that do will love this. Thanks!

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  12. I've never tried anything like that before. It sure sounds yummy!

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  13. Love sweet potato recipes. Thank you. Thank you.

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  14. Wow sweet potatoes and apples?!! This sounds tempting and looks fabulous!

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  15. WoW!! I've used some of your recipes off of Teresa's blog (um, Oreo truffles?!? Hello!!) and couldn't resist taking a peak for myself. I'm a fan!!

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