SWEET POTATO SLUMP

Ingrédients

Sweet Potato Slump (Self-Saucing Butter Cobbler)Preheat oven to 375°F / 190°CButter a 9×13-inch metal baking dishFilling    •    5 cups sweet potatoes, peeled & cubed (750–800 g)    •

1¼ cups packed brown sugar (250 g)    •

½ cup granulated sugar (100 g)    •

2¼ cups hot water (530 ml)    •

6 tbsp unsalted butter, cut into pieces (85 g)    •

1 tsp cinnamon    •

½ tsp nutmeg    •

½ tsp salt    •

1 tsp vanilla extract

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BATTER    •

1¼ cups all-purpose flour (155 g)    •

1 cup granulated sugar (200 g)    •

2 tsp baking powder    •

½ tsp salt    •

1 cup milk (240 ml)    •

5 tbsp melted butter (70 g)

Instructions

Simmer everything except vanilla for 10–12 minutes until potatoes are just tender.

Stir in vanilla.

Pour potatoes and syrup into baking dish.

Scatter butter on top. DO NOT STIR

.

BATTER

Whisk until smooth and pourable.

AssemblePour batter evenly over hot filling.DO NOT STIR

Bake uncovered 45–55 minutes until golden and aggressively bubbling.

Rest 5–10 minutes before scooping.

Serve warm with vanilla ice cream or evaporated milk.

Notes

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