RECIPE: Carolina Sweet Potato and Apple Cobbler

Autumn is the perfect time for hearty veggie dishes
ByJasmine BandaliThursday , 02 October 2014
RECIPE: Carolina Sweet Potato and Apple Cobbler
© Copyright @ Ina Peters / StockFood
Carolina Sweet Potato and Apple Cobbler

INGREDIENTS

4 medium-sized sweet potatoes

2 apples, peeled and thinly sliced

1 ½ cups orange juice 

½ cup granulated sugar

¼ cup firmly packed dark brown sugar

3 tbsp all-purpose flour

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt 

½ cup butter or margarine, divided 

1 cup chopped pecans, toasted

1 package store-bought, refrigerated shortcrust pastry

2 tsp granulated sugar for the topping

METHOD

1 Pierce sweet potatoes several times with a fork, and place on an aluminium foil-lined baking sheet.

2 Bake at 200C for 1 hour or until done. Allow to cool slightly. 

3 Peel and cut widthways into 5cm thick slices.

4 Place the apple slices in a single layer in a lightly greased 33 x 23cm baking dish.

5 Top with the sweet potato slices.

6 Stir together the orange juice, granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg and salt.

7 Pour over the sweet potato mixture. 

8 Dot the topping with 6 tbsp butter.

9 Sprinkle ½ cup chopped pecans onto a chopping board. 

10 Unfold your pastry and place on the pecans, gently rolling, so that the pecans stick to the dough. 

11 Cut with a leaf-shaped cookie cutter.

12 Place the pastry leaves over the sweet potato mixture. 

13 Microwave the remaining 2 tablespoons of butter on high for 20-30 seconds or until melted. 

14 Brush butter over the pastry leaves and sprinkle with the 2 tsp granulated sugar.

15 Bake at 200C for 45 minutes or until golden. 

16 Serve warm with cream, ice cream or custard.

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