Stand Mixer - Essential tool for combining ingredients efficiently, including sugar, butter, and flour in the cobbler topping.
Oven - The primary equipment used for baking the sweet potato cobbler, ensuring even cooking.
Baking Dish (2-quart size) - Suitable for preparing a single serving of sweet potato cobbler as per the recipe's yield.
Mixing Bowls (1 & 2 quart sizes) - Used to mix ingredients separately, ensuring proper separation between wet and dry components.
Measuring Cups & Spoons - Essential for accurately measuring sugar, flour, milk, and other key ingredients in the recipe.
Cutting Board & Knife - For efficiently preparing sweet potatoes by peeling and dicing them into uniform pieces to ensure even cooking.
Spoon & Fork - Used for mixing or combining ingredients during prepping steps before baking.
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
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
a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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