Chef Stephanie Tyson shares one of her guilty pleasures with this fresh peach cobbler with a sweet potato biscuit crust. Since opening Sweet Potatoes in Winston-Salem, North Carolina, Tyson has gained a lot of traction and awards for her personal take on classic southern dishes, often highlighting essential regional ingredients like okra and sweet potatoes. In this peach cobbler, she highlights two such ingredients: toasty, sweet peaches with a buttery sweet potato-fortified biscuit crust. The result? Crumbly, comforting cobbler just waiting for a dollop of ice cream.
10-12 fresh peaches
1 tablespoon lemon juice
1 cup sugar (more or less depending on sweetness of the peaches)
3 tablespoons cornstarch
1 teaspoon almond extract
2 tablespoons butter
1 cup all-purpose flour
¼ cup sugar
1 ¾ teaspoons baking powder
¼ teaspoon salt
Pinch of cinnamon
¼ cup chilled butter, diced
¼ cup milk
1 baked sweet potato, cut in half, peeled and mashed
1 teaspoon vanilla
For the Peach Filling:
For the Sweet Potato Biscuit Crust:
- Make the filling: Preheat oven to 350 degrees. Bring a large pot of water to a boil. Cut a small x on the bottom of each peach. Carefully drop the peaches into the boiling water for 45 to 60 seconds, then remove them to an ice bath.
- Peel peaches, starting from the x on the bottom of the peach, then pit and slice them. Toss peaches in a large bowl with lemon juice, sugar, cornstarch, cinnamon, and almond extract.
- Arrange mixture in a layer in a 9-by-13 inch baking dish. Dot with butter. Cover with foil and bake in a 350-degree oven for 15 to 20 minutes.
- Make the biscuit crust mixture: In a medium bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse meal.
- In a small bowl, combine milk, sweet potato, and vanilla. Stir wet mixture into dry mixture, mixing well.
- Remove peaches from the oven and uncover. Drop sweet potato biscuit crust dough by spoonful over hot filling. Return to oven and bake 20 to 25 minutes until crust is browned and cooked through, and fruit is bubbling. Cool slightly before serving.
Recipe ByStephanie Tyson Restaurant of Sweet Potatoes in Winston-Salem, North Carolina