Sweet potatoes are very popular in the Carolinas, where I reside. They are good anytime throughout the year, but they seem to be at their very best in the fall. Right now, with fall here in full force, this would be a good time to look for sweet potatoes. They keep very well, since they're a root vegetable. Keep them in a cool, dry place where they are laying out and they'll keep a long while.
Those who enjoy sweet potatoes are fans of any dish containing them. Sweet potato pie never fails to please here in the south. About two years ago, I ran a recipe for a "Sweet Potato Cobbler" or what some call it, "Slosh Pie". Where that name came from is a mystery, but regardless of what you call it, it's a great dessert!
This recipe calls for boiling the potatoes and reserving the cooking water. We normally bake sweet potatoes for recipe using them, but you'd boil them, adding ground ginger to the water to give additional flavor. You make up a batch of biscuit dough or pie crust dough to make two pies. If you make this cobbler with biscuit dough, it will have more of a cobbler-like consistency, meaning it will be thick and dense, much as any fruit cobbler would. However, if you make this with regular pie crust, this will be more of a traditional pie. I've made it both ways and either way produces something unique and very good. The addition of vanilla or lemon extract really compliments the sweet potatoes.
Last fall, I shared a recipe for "Helen Moore's Sweet Potato Casserole", which will make great use of fresh sweet potatoes. You could use canned sweet potatoes, if you prefer. It's a classic recipe, which will be very good to have for Thanksgiving this year. To get the recipe, follow this link:
Also, something that may taste good with this cobbler is hot drink. Take a look at this recipe for "Traditional Spiced Mexican Coffee" and follow this video to see how it's prepared:
If you enjoy sweet potatoes and have never had them in a cobbler, you have a real treat in store with this recipe!
SWEET POTATO COBBLER ("SLOSH PIE")
- 5 Large Sweet Potatoes, peeled and sliced about 1/2 inch thick
- Cold Water to cover
- 1 Tsp. Ground Ginger
- 1 Recipe Biscuit dough or Pie Dough to make 2 pie shells
- 1-1/2 C. Sugar
- 1 Stick Butter
- 1 Tsp. Vanilla or Lemon Extract
Prepare sweet potatoes and place in a large Dutch oven or large pot; add enough cold water to cover the potatoes, along with the ginger; bring to a boil and let simmer until fork tender and reserve the cooking water; meanwhile, prepare biscuit dough or pie crust (if using biscuit dough, use more shortening than you would for ordinary biscuits); roll out dough on a floured surface about 1/4 inch thick and cut into strips about 2 inches wide; in a buttered 9x13 inch pan, line the edges of the pan with dough; spoon the sweet potatoes in the pan and arrange evenly; sprinkle with the sugar; slice the butter into pats and place randomly over the entire pan; combine about 2 cups of the reserved cooking water with the vanilla and pour over the potatoes; top with remaining dough strips; bake at 350 degrees for about 35-40 minutes, or until pastry is golden brown.