Texas Yam & Pineapple Cobbler

Yams are cooked, sliced, and baked along with crushed pineapple in a sweetened, thickened liquid in a double-crust pastry.

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Ingredients:

• Pastry for 9-inch, double-crust pie
• 1 1/2 lbs yams
• 1 1/2 cups boiling water
• 1/2 tsp salt
• 1 cup (8 oz) can crushed pineapple (including liquid)
• 3 Tbsp flour blended with 1/4 cup sugar
• 1 cup liquid from cooked yams
• 2 Tbsp butter

Method

Preheat oven to 425 degrees. Use a 8x8x2" glass baking dish. Prepare your pastry. Wash yams then cover with boiling water. Take hot yams, one by one, from water and quickly pare. Cut into 1/3-inch thick slices and drop immediately into the boiling salted water to prevent discoloring. Cover and boil gently 10 minutes, or until barely tender. Drain and save 1 cup of the cooking liquid. Roll out 2/3 of pastry into a 12-inch square on a floured board. Fit snugly into bottom of baking dish. (Some of the pastry will hang over the pan rim.) Arrange yam slices in pan, and then sprinkle pineapple over top. Sprinkle with flour-sugar mixture. Pour the 1 cup yam water over top; dot with butter. Carefully fold extending pastry neatly up over the yam filling. Roll out remaining pastry into a 7-inch square. Cut design for steam vents and lay over uncovered filling in the center. Bake 35 to 40 minutes or until nicely browned. Serve warm.

Notes: This is delicious served alone. I have friends who also serve it with sweetened whipped cream and ice cream, or serve it with savory bacon fat gravy and white sauces, seasoned with salt and pepper. It's entirely personal preference.

Number of servings: 6-8

Submitted By: dnoel1724467
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