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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Sweet Potato Cobbler
Contributed by: Thelma Hairston
  • One recipe biscuit dough
  • 3 lbs. sweet potatoes
  • 11â�„2 cups sugar
  • 1 tsp. vanilla flavoring
  • 1â�„2 tsp. nutmeg
  • 1â�„2 stick butter, melted
  • 3â�„4 cup evaporated milk
Make biscuit dough to the point of kneading into a ball; halve the dough to make two balls. Press one ball into a baking dish and flatten to cover the bottom of the dish. Set other ball aside.
In a pot of boiling water, cook sweet potatoes (in skin) until tender; peel and slice into serving-size pieces.
Mix the sugar, vanilla flavoring, nutmeg and butter in a small bowl. Put the potatoes on top of the dough in the baking dish and top with the sugar mixture and evaporated milk. Roll out the other ball of dough to fit over the sweet potato mixture; cut off excess dough.
Bake until top is golden brown. The cobbler will appear to be soupy when removed from the oven but as it sits the potatoes will soak up the excess liquid.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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