Active Time

　　30 min

　　Total Time

　　2 1/2 hours

　　Mama Sugar says this dish was common at Juneteenth celebrations years ago but is now seldom seen. It's a homey dessert, substantial and rich with butter and cane syrup, and it deserves a comeback.

　　

Ingredients

Makes 8 to 10 (dessert) servings

　　

For filling

2 1/2 pounds sweet potatoes

　　1 quart water

　　3/4 cup canned pure cane syrup

　　1/2 cup packed light brown sugar

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground allspice

　　1/4 teaspoon salt

　　2 tablespoons unsalted butter

　　1 teaspoon pure vanilla extract

　　

For biscuit dough

3 cups all-purpose flour

　　4 teaspoons baking powder

　　3/4 teaspoon salt

　　3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

　　1 1/4 cups whole milk

　　Accompaniment: vanilla ice cream

　　

Special Equipment

a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)

　　

Make filling:

Step 1

Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.

　　

Make dough and bake cobbler:

Step 2

Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.

　　

Step 3

Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.

　　

Step 4

Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.

　　

Step 5

Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.

　　

Step 6

Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.

　　

Step 7

Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).

　　Cooks' note:

　　Dough can be made 1 day ahead and chilled, disks wrapped separately in plastic wrap.