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.