Sweet Potato Cobbler with Cream Cheese Crust
Makes 6 servings
Dough:
½ cup unsalted butter, softened
4 ounces cream cheese, softened
1 ½ cups self-rising flour
1 ½ teaspoons granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
¼ teaspoon salt
Filling:
8 cups ¾-inch-cubed peeled sweet potatoes
1 cup granulated sugar
½ cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon orange zest
½ teaspoon ground allspice
¼ teaspoon salt
1 tablespoon apple cider vinegar
1 tablespoon unsalted butter, diced
1 teaspoon granulated sugar
Vanilla ice cream, to serve
1. For dough: In the work bowl of a food processor, pulse together butter and cream cheese until smooth. Add flour and all remaining ingredients. Pulse until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap; refrigerate for 30 minutes.
2. Preheat oven to 375°. Spray a 2-quart baking dish with cooking spray.
3. For filling: In a large saucepan, bring sweet potato and water to cover by 2 inches to a boil over high heat. Cook until almost tender, about 5 minutes. Drain well.
4. In a medium bowl, whisk together sugars, flour, orange zest, allspice, and salt.
Place half
