SWEET POTATO COBBLER

From Linda Garland Page and Eliot Wigginton, eds.,
THE FOXFIRE BOOK OF APPALACHIAN COOKERY,
E. P. Dutton, New York, 1984, pp. 223, 226.

2 cups cooked and diced sweet potatoes
2/3 cup molasses
1/4 cup butter
1/2 cup milk
1/2 teaspoon ginger
pinch of salt
1 recipe biscuit dough

Mix together all the ingredients except the dough and bring to a boil.
Cut part of rolled dough into cubes and drop into boiling mixture.
Cut remaining dough in thin slices and place on top.
Put the pan in a oven and bake in 400 [degree] oven until the crust is brown.
YIELD 6 servings.

Seasonings in these recipes can be varied.
I have usually had bread pudding with cinnamon rather than nutmeg for the primary seasoning,
and molasses could be replaced with a dark cane syrup or honey.

Donated for use by Mary Harbinson