Ingredients
2 lb. sweet potatoes, peeled and chopped
3 c. water
1 c. granulated sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt
1/4 tsp. ground ginger
2 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, cold and cut into 1/2" pieces
1/2 c. heavy cream
1 large egg, beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Preparation
Step 1Preheat oven to 350°. In a large saucepan over medium heat bring sweet potatoes, water, granulated sugar, vanilla, and spices to a boil. Reduce heat and let simmer until potatoes are just tender, but not falling apart, 15 minutes. Step 2Spoon potatoes into a 9”-x-13” baking pan then pour 1 ½ cups cooking liquid over potatoes. Step 3Make topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Incorporate butter into flour mixture until it resembles coarse crumbs. Stir in heavy cream and egg. Step 4 Top sweet potatoes with dollops of dough, then brush dough with egg wash and sprinkle with coarse sugar. Step 5Bake until golden brown and bubbly, 45 to 50 minutes. Step 6 Let cool 10 minutes before serving.
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