RECIPE: Carolina Sweet Potato and Apple Cobbler
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
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.