Today’s recipe is one that I came up with on a whim on a Sunday afternoon where I was tired of studying for finals and in need of a brain break. Sound familiar? You’re right. That’s how most all of my great recipes begin. Recipe development for me cannot be forced. Instead, it must be a creative process. For today’s recipe, I wanted to create something very tasty yet with little hassle. While I love making pies for Thanksgiving and Christmas, I don’t exactly enjoy the process of making pie crust, which is why I decided to make a cobbler. Though my first thought of a “cobbler” is a dessert with fruit (peach, apple, or blueberry, etc…), cobbler simply means that the dish’s filling is covered with biscuit, dumpling, or batter, making this recipe very much a cobbler. To be honest, I’m not usually a fan of sweet potato desserts. Sweet potato is sweet enough in my opinion, and shines best in the presence of lots of sea salt. However, this recipe surprised me, so much so I enjoyed some of it cold out of the fridge after finishing my finals for the semester. All that to say, if you still aren’t too keen on the idea of using sweet potato, go ahead and use pumpkin or a squash of your liking. You really cannot go wrong whichever you choose. Overall, this recipe is very straightforward, simple to make, and yields a wonderful, bubbly cobbler ready for devouring. Enjoy!
Sweet Potato Cobbler
Yields 2, 6 inch Cobblers
- 15 oz canned sweet potato
- 2-4 tbsp maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp vanilla
- Pinch of sea salt
- 3/4 cup coconut flour
- 3/4 cup arrowroot flour
- 1/4 tsp sea salt
- 1/2 cup lard, coconut oil, or non-hydrogenated palm shortening
- 1/4 cup maple syrup
- In a bowl, mix together filling ingredients until fully combined, then pour equal amounts into the casserole dishes.
- Using a food processor, pulse together crust ingredients until a cookie-like dough has formed, then crumble it over the top of each casserole dish filled with the sweet potato filling.
- Place the crumbles into a 350 dg preheated oven, baking for 50 minutes until the top has become golden brown and the filling is bubbling.
Luke 1:46-47,49 “And Mary said: “My soul glorifies the Lord and my spirit rejoices in God my Savior, for the Mighty One has done great things for me— holy is his name.”