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
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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In "Spring" we talk about "Everything" eggs, milk, fruit and have recipes and tips for all of these
"Summer" brings fresh veggies, canning, and how to deal with all that Zucchini (and other abundances'!)
"Fall" is dedicated to sweet potatoes, preparing for winter and fall fruits and nuts
"Winter" is a time of simmering soups, warm breads, and comforting desserts
Recipes for all these things along with quips and tips from 'our neck of the woods'
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