Cooking & Baking

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🍠 Sweet Potato Slump (Self-Saucing Butter Cobbler)
Preheat oven to 375°F / 190°CButter a 9×13-inch metal baking dish
Filling
• 5 cups sweet potatoes, peeled & cubed (750–800 g)
• 1¼ cups packed brown sugar (250 g)
• ½ cup granulated sugar (100 g)
• 2¼ cups hot water (530 ml)
• 6 tbsp unsalted butter, cut into pieces (85 g)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 tsp vanilla extract
Simmer everything except vanilla for 10–12 minutes until potatoes are just tender.Stir in vanilla.Pour potatoes and syrup into baking dish. Scatter butter on top. Do not stir.

Batter
• 1¼ cups all-purpose flour (155 g)
• 1 cup granulated sugar (200 g)
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk (240 ml)
• 5 tbsp melted butter (70 g)
Whisk until smooth and pourable.

Assemble
Pour batter evenly over hot filling.Do NOT stir.

Bake
Bake uncovered 45–55 minutes until golden and aggressively bubbling.Rest 5–10 minutes before scooping.Serve warm with vanilla ice cream or evaporated milk.