Celebrate fall with this recipe for sweet potato cobbler.

By LORI LESLEY

It’s that time of the year when you want to end your day under a fuzzy blanket while enjoying a warm bowl of something sweet.

And this sweet potato cobbler is just the deliciousness you were craving.

WHAT’S IN IT

Pastry for double crust 9-inch pie

3 cups sliced, cooked sweet potatoes

1 cup sugar

3 Tablespoons butter

1 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 1/4 cups water

HOW TO MAKE IT

Preheat oven to 350 degrees.

On a lightly floured surface, roll out two thirds of the crust and place in the bottom of an ungreased 10-inch square baking dish.

In large bowl combine the sweet potatoes and sugar. Arrange in the bottom of the pie crust.

Roll out the remaining pastry and cut into strips, then layer the strips across the pan in a lattice pattern. Dot with butter and sprinkle with nutmeg and cinnamon.

Pour the water over the top of the dish and bake for 45-50 minutes.

Enjoy!