Sweet Potato Cobbler

In large dutch oven, start to boil sweet potatoes on medium heat. About halfway through the cooking process, add in cubed butter, vanilla bean paste, remaining spices, and sugars.  Continue to cook for 20 minutes or until potatoes are cooked through, being careful not to over cook.  Once potatoes are cooked, turn heat to a very low simmer.

Working quickly, remove about 1/2 cup of sweet potato liquid from pot and set aside in small bowl. Next, add about 3 TBSP of flour or more to sweet potato liquid. Whisk thoroughly until a nice paste is formed. The paste should be the consistency of thick pancake batter.  Be sure to stir vigorously so that there are no lumps in flour.   Add this mixture, 1 tablespoon at a time to sweet potatoes.  This is to thicken the cobbler so that it's not runny.  Stir gently until we’ll incorporated. Remove from heat, cover, let cool and thicken for about 15 minutes. 

Pre-heat a 350 degree oven. Prepare a deep dish 9x13 baking pan with 2 of the pie crusts on the bottom of pan.  Using a fork, poke holes in the crust and bake in a 350 degree oven until crust slightly done. Next, add sweet potatoes to bottom crust with slotted spoon until pan is full.  Then, scoop remaining liquid over of sweet potatoes.  Be careful not to overflow pan.  Using the 2 remaining pie crusts, make lattice design on top of sweet potatoes.  Sprinkle with sugar and cinnamon mixture.  Place in 350 degree oven for about 30-40 minutes or until top is golden brown and cobbler has set.