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2 cups peeled, sweet potatoes, cut in large (1'' cubes) cooked
2/3 cup sorghum
1/4 cup butter
1/2 cup milk
1 tsp. cinnamon
Biscuit dough:
1/4 cup shortening
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 cup milk
In oven-proof pan combine sorghum, butter, milk and cinnamon, bring to a boil, add cooked sweet potatoes reduce heat to a simmer. using about a third of the dough pinch off small pieces and drop in syrup. Pat or roll out remaining dough cut with a biscuit cutter and cover cobbler, place pan in a preheated 350* oven and bake about 25 minutes or till biscuits are done (this has a tendency to bubble over so it's a good idea to set it on a cookie sheet in the oven!)
Serve warm with sweetened whip cream!
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Recipes for all these things along with quips and tips from 'our neck of the woods'
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