Apple Cobbler with Sweet Potato Drop Biscuit Topping

Have you ever been hit with and idea late at night that you must execute immediately?  An idea that could very well keep you up late into the night if you don’t do something about it.  I know most people will say write it down to get it out of your head but many times that doesn’t work with me.  I am sure I have some obsessive abnormal thought condition, but that’s a post for another day.

I was sitting on the sofa reminiscing about the warm peach cobbler I enjoyed during my childhood while stationed in Georgia.  Then I started craving cobbler but it’s December and peaches are kind of hard to find this time of year.

Apple cobbler would be easier.

Oh -Oooooooh with sweet potato biscuit topping!

It’s dangerous to think about cobbler late at night.

Preheat oven to 375°.  In a large bowl combine sweet potato with 3 tbs of melted butter, 1 tbs of brown sugar and 1/2 tsp of cinnamon.

Mix it all together until the potatoes are well coated.

Spread the potatoes on a baking sheet with a silicon mat.   Loosely cover the potatoes with foil and bake for 20 minutes, until tender.

Mash sweet potatoes and set aside.

You will need about 5 apples, peeled, cored and thinly sliced and the zest of a lemon.

In a large bowl, mix brown sugar and cinnamon for the filling.

Toss apples with lemon juice and zest.

Melt 2 tbs of butter in a large skillet with raised sides.

Add apples and brown sugar mixture to the skillet.

Cook, stirring, 5 minutes, until apples are tender.

Transfer filling to a 9″ x 9″ baking dish; cover and keep warm.

In a medium bowl, mix 1 cup of  sweet potato, milk, honey and butter.

Wisk until well combined.

Sift together the flour, baking powder, sugar and salt. Add to the potato mixture.

Gently, gently mix the ingredients together, forming a soft dough.

Uncover filling. Drop dough by walnut-size pieces over apple mixture to cover.

Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving.

Serve yourself a plate full of tender sweet apples and fluffy sweet potato biscuit.  Don’t forget a side of vanilla ice cream.

Yummy, yum to my tummy, tum.

I have a confession.  I made this and I had it for dinner….and dessert…and then I had it for breakfast the next morning.   That morning I ran to Costa Rica and back.  What can I say, I needed a break from the cold.

Print Recipe

Apple Cobbler with Dropped Sweet Potato Biscuit Topping (adapted from A Plate Full)

Filling

• 2/4 cup packed light brown sugar
• 1 teaspoon freshly grated lemon peel
• juice from 1/2 a lemon
• 1/4 teaspoon cinnamon
• 2 tablespoons butter
• 5 Granny Smith apples , peeled, cored, and thinly sliced

Topping

• 3 tbs of butter, melted
• 1/2 tsp of cinnamon
• 1 tbs of cinnamon
• 2 medium sweet potatoes, peeled and chopped
• 2/3 cup whole milk
• 1/2 stick of butter, melted
• 1 1/4 cups all purpose flour
• 3 1/2 teaspoons of baking powder
• 1 tablespoon of sugar
• 1 tablespoon of honey
• 3/4 teaspoon of salt

Preheat oven to 375°.  In a large bowl combine sweet potato with 3 tbs of melted butter, 1 tbs of brown sugar and 1/2 tsp of cinnamon. Mix together until potatoes are well coated.

Spread the potatoes on a baking sheet with a silicon mat.   Loosely cover the potatoes with foil and bake for 20 minutes, until tender.  Mash sweet potatoes and set aside.

In a large bowl, mix brown sugar, lemon peel and cinnamon for the filling.

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add the apples; cook, stirring, 5 minutes, until tender. Gently stir into sugar mixture. Transfer filling to a 9″ x 9″ baking dish; cover and keep warm.

In a medium bowl, mix 1 cup of  sweet potato, milk, honey and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture.  Gently, gently mix the ingredients together, forming a soft dough.

Uncover filling. Drop dough by walnut-size pieces over apple mixture to cover. Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving. Top with vanilla ice cream.