Now this is a a homey dessert from years ago. Profusely rich with butter and cane syrup, the combination of sweet potatoes and peaches makes this a cobbler to remember. Sweet potato cobbler was at one time a favorite dessert but now, found only in a few old cookbooks. I thought we should revisit it, mix it up a bit and let it become a prominent part of our dessert repertoire once again. But then, I’m a southern boy and I enjoy homey goodness. Hope ya’ll do to.
Southern Sweet Potato Peach Cobbler
|photo from eveningedge|
3 or 4 medium sweet potatoes (about 2 pounds)
1 quart of water
1 1/2 cups fresh or frozen peaches, sliced thin
3/4 cup canned pure cane syrup
1/2 cup packed light brown sugar
Zest of 1 orange
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups whole milk
Peel sweet potatoes and slice into 1/4 inch disks. In a 4 or 5 quart pot, combine sweet potatoes with remaining filling ingredients except peaches. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes or until potatoes are almost tender. Remove potatoes with a slotted spoon to a bowl. Boil liquid uncovered for 20 to 25 minutes or until reduced to about 2 cups.
Preheat oven to 375 degrees F.
Make the dough by whisking the flour, baking powder and salt in a bowl. Blend in the butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Stir in the milk with a fork until a dough forms. Form dough into a ball and turn out onto a lightly floured surface. Gently knead 7 or 8 times. Divide in half and form into a disk. Roll each into a 14-inch circle about 1/8 inch thick. Place one into a Dutch oven or a large round, deep baking dish and about halfway up the sides. Press dough to adhere to the sides.
Trim the other dough about 1/2 inch wider than the top of the Dutch oven. Reserve the trimmings.
Fold peaches into the sweet potato mixture. Spoon half of mixture into dough-lined Dutch oven. Lay the dough trimmings over the mixture almost covering the surface. Add remaining mixture and pour the syrup over the mixture. Cover with the dough pressing edges together to seal. Cut 3 or 4 vents into the top of the crust.
Place in the middle of the oven and bake 40 to 45 minutes or until top is golden in color. Remove and let cool for about 30 minutes.
Top servings with whipped cream or vanilla ice cream and a sprinkle of cinnamon if desired.