Sweet Potato Cobbler

We made this recipe for the first time on Saturday to take to a church party. I didn't bring home any leftovers! It was yummy.

2 lbs. sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 cups water
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup butter, cubed

PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6-7 tablespoons cold water

2 tablespoons butter, melted
4 teaspoons sugar

In a saucepan, cook sweet potatoes in water until tender, but not mushy, about 10 minutes or so. Meanwhile, make pastry. (see below) Drain, reserving 1 1/2 cups cooking liquid. Layer potatoes in a greased 13x9 baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes. Dot with butter.

For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Chill dough for a few minutes (or longer). On a floured surface, roll pastry into 13x9 rectangle. Place over filling; cut slits in top. Bake at 400 degrees for 30-35 minutes or until top is golden brown. Brush with butter, sprinkle with sugar. Yield: 10-12 servings.