Baked Sweet Potato Graham Cracker Cobbler

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patriceinil
Posts: 24258
Joined: Mon Aug 03, 2015 9:49 pm
Location: Illinois

Baked Sweet Potato Graham Cracker Cobbler

Unread post by patriceinil »

Serves: 10

Filling:
5 Medium Sweet Potatoes
2 TBS Butter, softened
2 TBS Thyme, chopped
1/2 tsp Salt

Topping:
1/2 Cup Crushed Graham Crackers (about 6 squares)
1 Large Egg
1/4 Cup Half & Half
3/4 Cup All Purpose Flour
2 TBS Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 Cup Butter
1 TBS Coarse Sugar

Directions :

Preheat oven to 350*F. Scrub sweet potatoes and pierce all over with a fork. Place on oven rack. Bake 1 1/4 to 1 1/2 hours or until tender. Set aside to cool.

Cut each potato in half lengthwise. Using a spoon, scoop the pulp from each potato half leaving a 1/4" of potato in the skin. Place pulp into a medium bowl.

Using a potato masher or fork, mash potato pulp until desired texture. Add butter, thyme and salt. Spoon potato mixture back into potato halves.

In a small bowl combine the crushed graham crackers, egg, and milk; set aside. In a food processor combine flour, sugar, baking powder and 1/2 tsp salt. Cover and pulse to combine. Add butter, pulse until pieces are pea size. Add graham cracker mixture; pulse until combined.

Drop mounds of dough on top of potatoes, use all of the dough mixture. Sprinkle coarse sugar over dough mounds.

Bake on a foil or parchment lined baking sheet, uncovered in a 350*F oven for 30-35 minutes or until golden.

NOTE: Can be prepared in a buttered 9"x13" baking dish instead of in the potato skins. Just place potato mixture into prepared baking dish, drop mounds of dough over the potatoes and sprinkle with coarse sugar. Bake uncovered for 30-35 minutes.