The South'S Best Sweet Potato Cobbler - cooking recipe

Ingredients

2 lbs sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 cups water
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 - 1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter (cubed)
PASTRY
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 -6 tablespoons very cold water
2 tablespoons butter (melted)
4 teaspoons sugar

Preparation

In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss with a fork until a ball forms.
On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with melted butter; sprinkle with sugar.
Bake at 400F for 30-35 minutes or until top is golden brown.