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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Popa’s Sweet Potato Cobbler


Piecrust
Two sweet potatoes
Teaspoon nutmeg
One and a half cups sugar
Vanilla flavor (two teaspoon)
One stick of butter
Water as required






Yams and sweet potato are usually interchangeable and considered the same thing, so for the purpose of this text we will do the same.
When selecting sweet potatoes for sweet potato cobblers get the firm ones with no soft spots. One bad potato can ruined the cobbler.
The recipe below is for the smaller cobblers you saw at my party
Peel the potatoes and slice them about quarter inch, line the bottom of a pan with thinly rolled piecrust. Place some of the sliced potatoes on top of the piecrust. Put half the ingredients on top of the potatoes. (Slice the butter and put on top also). Cover everything with another piece of rolled piecrust and the rest of the potatoes as well as the remainder of the seasons and add water to almost cover everything. Now roll the piecrust and cut into strips to make the top crust. After covering the cobbler with the crust brush some melted butter on top and sprinkle a little sugar. Bake at about 350 degrees until brown, this make take an hour or a little more because the inside pie crust must cook well. No doubt you will have to work with this a few times, I hope this works for you.



 
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