Southern Sweet Potatoe Casserole
This recipe has been in the African American communities for years showing up at family reunions, Sunday dinners, and many holiday dinners. The Sweet Potato Casserole is a sweet melody of sweet potato's and brown sugar. Enjoy the recipe below.
- 2 1/2 pounds sweet potatoes
- 1 quart water
- 3/4 cup canned pure cane syrup
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).
This recipe goes great with vanilla ice cream