Did you know February was National Sweet Potato month? I had no idea! Do you not know how deep my love for sweet potatoes goes…hmmm…. Come to think of it you probably don’t. I eat them baked and plain, I eat them in pie, I eat them in soup, I eat them here and there, I will eat them anywhere. Well now I have a whole month to convert….uhh….I mean share my love of them with you. Every Thursday in February I will be posting recipe with sweet potatoes.
So how about we do a little inappropriate food daydreaming right now. Close your eyes and picture a bubbling hot cobbler coming from the oven. Now picture yourself grabbing a huge bowl and scooping the piping hot goodness into it, but wait you’re not done. Go to the freezer and get that tub of vanilla ice cream and place a big ole scoop on top. Oh yeah, that ought to get your inner Homer Simpson going, I know it did mine. Excuse me while I take a minute to wipe my keyboard off a little. *clears throat* there we go…. All better now.
Sooo now that you have that image going on, go ahead and make the cobbler full of sweet, cinnamony sweet potatoes, and commence with more drooling. Im really giddy about this recipe. I just love it so much. This insane cold weather makes for some weekends snuggled warm in your house and to me this is like a major comfort dessert.
I know for most people when you hear “Cobbler”, especially if you are born and raised in the south like I am, your mind automatically goes to peach cobbler. Aint nothing wrong with that but even if you are a die-hard peach cobbler fan and trust me I know some , I bet I can convert you or at the very least get you to expand your horizons because you have not truly lived until you’ve tried this sweet potato cobbler.
*Im thinking this might be really good with a homemade cinnamon ice cream on top. Maybe ill try that next time.
2 large sweet potatoes
½ cup sugar
½ cup light brown sugar
¼ cup melted butter, cooled
1 ½ teaspoon cinnamon
2 teaspoons vanilla
1 cup self-rising flour
1 cup sugar
1 cup milk
1 teaspoon vanilla
1. Preheat oven to 375 degrees. Wash the sweet potatoes and place on a pan. Bake the sweet potatoes for 1 hour or until they are soft enough to pierce with a fork. Allow them to cool completely.
2. Remove the skin from the sweet potatoes and place them in the bowl of an electric mixer or a large bowl using a hand mixer. Add the sugar, brown sugar, cinnamon, egg, and vanilla. Mix together on low speed until smooth. Pour the mixture into a sprayed ore buttered deep 8 x8 baking dish. (If you don’t have a deep enough dish you can use a 9×13 inch baking dish).
3. In a medium sized bowl combine the flour, sugar, milk, and 1 teaspoon vanilla and whisk until smooth. Pour the mixture on top of the sweet potato mixture.
4. Reduce heat to 350 degrees. Bake for 50 to 60 minutes or until crust is lightly browned.