Ingredients
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8 cups sweet potatoes, sliced 1/2 inch thick (around 4 large ones)
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lightly salt water
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2 cups white sugar
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4 tablespoons flour
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1 tablespoon cinnamon
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1/2 teaspoon ground nutmeg
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1 dash ground cloves
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1/2 cup unsalted butter
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1 double crust pie crust
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2 tablespoons milk
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1 tablespoon sugar
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1/4 cup chopped pecans
Instructions
- In a large saucepan cover sliced sweet potatoes with lightly salted water.
- Bring to a boil, reducing to a simmer.
- Cook for 7 minutes or until tender but still firm.
- Drain reserving 2 cups of the cooking liquid.
- In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
- Keep stirring until the sugar is disolved.
- Add butter and melt.
- Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
- Remove from heat.
- Layer the sweet potato slices in a 8x10 inch glass dish.
- Pour syrup over the potatoes.
- Cut pastry lattice style and top cobbler.
- Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.