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Ingredientes
- 1/2 c. butter or possibly margarine
- 2 Tbsp. whipping cream
- 1 c. granulated sugar
- 1/4 c. light brown sugar - (firmly packed)
- 1 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 tsp salt
- 2 lrg sweet potatoes - (abt 1 1/2 lbs) peeled, and
- Â Â thinly sliced
- 1/3 c. butter or possibly margarine
- 1Â 2/3 c. self-rising flour
- 1/2 c. buttermilk
- 1/3 c. uncooked regular oats
- 1/3 c. all-purpose flour
- 1/3 c. light brown sugar - (firmly packed)
- 3 Tbsp. butter or possibly margarine cut up
- 1/3 c. minced pecans
Direcciones
- Heat 1/2 c. butter in a 10 1/2-inch cast-iron skillet over medium heat. Whisk in whipping cream and next 5 ingredients. Remove from heat.
- Layer sweet potato slices proportionately in cream mix. Cover with aluminum foil, and place on a baking sheet.
- Bake at 350 degrees for 20 min. Uncover.
- Cut 1/3 c. butter into flour with a fork or possibly pastry blender till crumbly; stir in buttermilk till moistened. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or possibly roll dough to a 10 1/2-inch circle; place over cobbler. Sprinkle with Streusel Topping.
- Bake, uncovered, at 350 degrees for 25 min or possibly till golden brown.
- Streusel Topping: Combine first 3 ingredients; cut in butter with a fork or possibly pastry blender till crumbly. Stir in pecans. (Makes 1 1/3 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 745 | |
| Calories from Fat 321 | 43% |
| Total Fat 36.73g | 46% |
| Saturated Fat 21.51g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 807mg | 34% |
| Potassium 281mg | 8% |
| Total Carbs 99.38g | 27% |
| Dietary Fiber 3.5g | 12% |
| Sugars 56.62g | 38% |
| Protein 7.55g | 12% |
