Brandon and I agree on most of the foods that we enjoy but one of the things that has been the source of many big disagreements has been sweet potatoes. I love them but he has never been a fan of them. In fact, he has insisted they are awful. In turn, I insisted that he only felt that way because he hasn’t had them prepared correctly. I mean, he constantly referred to them as stringy. That’s just weird to me. Sweet potatoes aren’t stringy.
Since I had a few still laying around the other day I decided to cut them up in to little bite sized bits and roast them with honey and cinnamon. I knew if they were sweet (and not stringy) he would like them. I even mixed up a honey cinnamon dip to go with them in case he wanted something beyond the sweet potatoes themselves. As expected, he loved them! I ate about 1/4 of the plate before he gave in to my badgering and tried one of them. Once he tried one, he was all in. And, by the way, I only used two sweet potatoes but it made way more of these little bites than we could eat. I’d imagine that 2 potatoes would be plenty for at least 3 – 4 people.
Since making these I’ve snuck sweet potatoes in to other recipes that he’s eaten and loved as well (like sweet potato black bean burritos). He knows I put them in there but he’s ok with it now because he’s admitted they aren’t half-bad. Last year I convinced him to love zucchini, this year it was sweet potatoes. Next, I might work on asparagus. 😉 Wish me luck!
- 1 cup all-purpose flour
- 2 tbsp sugar
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3 tbsp cold unsalted butter, cut into smaller tabs
- 3/4 cup buttermilk
- 3 cups of assorted berries
- Preheat the oven to 350-degrees. Lightly grease an 8 x 8 baking dish.
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Cut the cold butter tabs into the dry mix using two butter knives or a pastry cutter.
- Add the buttermilk and mix with a fork until evenly moistened. Do not overmix!
- Add the berries to the baking dish. The berries should evenly cover the entire bottom of the pan. If there are bare spaces or if you prefer more berries, adjust as needed. You can't really overdo it on berries in this dessert.
- Drop spoonfuls of the pastry crust on top of the berries. Do not try to evenly cover the entire dish, just drop spoonfuls across the top like you would when making cookies.
- Bake the cobbler for 30 - 45 minutes or until the crust is a light golden brown and the berries are hot and juicy.
- Remove and let cool for 10 minutes. Serve.
- Optional: Serve with a small scoop of vanilla ice cream.