Sweet Potato Cobbler
3 large sweet potatoes, peeled and sliced into thin slices
Enough water to cover the potatoes
1 1/2 cups white sugar
2 tablespoons brown sugar
2 pie crusts (You may make your own or use the store-bought version located in the dairy section of the grocery store. These come in a box, two per pack.)
1 stick of butter, cubed
1/2 stick butter melted
Dash of cinnamon and vanilla (optional)
Melted butter for brushing the crust
1 tablespoon turbinado sugar
After peeling and slicing the potatoes, place inside a large pot and cover with water.
Bring to a boil and cook for 7 minutes.
Remove from heat and strain the water off of the potatoes, but keep the liquid because you will use this for the filling.
Combine 1 2/3 cups of the reserved liquid with 1 1/2 cups white sugar.
Bring to a boil, cook for about one minute and remove from heat. (You may add cinnamon and vanilla to this after boiling, if you would like.)
Using a large cast iron skillet, pour the 1/2 stick of melted butter into the pan. Sprinkle with the brown sugar.
Layer the first pie crust on top of this mixture.
Add the potatoes and spread evenly.
Pour the water/sugar mixture over the top.
Place the cubed butter on the top of the potatoes/liquid.
Layer the final pie crust on top.
Brush the crust with melted butter and sprinkle turbanado sugar over the top.
Bake on 350 degrees for about 45 minutes or until brown and bubbly.