Sweet-Potato Cobbler

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).