Sweet Potato Cobbler

Sweet Potato Cobbler 2 lbs sweet potatoes 4 cups water 1 cup sugar 1 teaspoon cinnamon 1 teaspoon ground ginger For the dough: 1½ cups all White Lily Self-Rising Flour 1 teaspoon cinnamon ½ cup firmly packed brown sugar (plus 2 tablespoons for the topping) 4 tablespoons cold unsalted butter ½ cup milk Preheat the oven to 350° F. Peel, half, and slice the sweet potatoes into about ¼ half circles. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain. In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. (Don't stress over this - just do the best you can.) Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky. (see the photo) Spray a 9x13 baking dish with nonstick cooking spray. Crumble about ⅓ of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.