Sweet Potato Cobbler

Ingredients:

1/2 cup butter
2 Tbsp whipping cream
1 cup granulated sugar
1/4 cup brown sugar, packed firm
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large sweet potatoes, peeled and thinly sliced, about 1 1/2 pounds 

Directions:

Melt 1/2 cup butter in a 10 inch cast iron skillet over medium heat. Whisk in whipping cream, sugars, cinnamon, nutmeg, and salt. Remove from heat.

Layer sweet potato slices evenly in cream mixture. Cover with aluminum foil, and place on a baking sheet. Bake at 350 degrees F. 20 minutes. Remove cover.

Top Crust:

1/3 cup butter
1 2/3 cups self-rising flour, see recipe below
1/2 cup buttermilk

Directions:

In a small bowl cut 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in buttermilk. Turn dough out onto a lightly floured surface; knead a few times. Pat or roll dough to a 10 inch circle; place over cobbler.

Streusel topping:

1/3 cup dry regular oats
1/3 cup flour, all purpose
1/3 cup brown sugar, packed firm
3 Tbsp butter, cubed
1/3 cup pecans, chopped

Directions:

Combine oats, flour and brown sugar; cut in butter with a fork or pastry blender until crumbly. Stir in pecans. Sprinkle with Streusel Topping over top of crust Bake, uncovered, at 350 degrees F. for 25 minutes or until golden.

How to make self rising flour: 

Variation for 1 cup self rising flour: Use 1 cup of all purpose flour (or coconut flour to make gluten free) with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

I usually make this recipe in bulk to have on hand for all my baking needs.

Source:  Granny's Favorites Cookbooks