1/2 cup butter or margarine 2 tablespoons whipping cream 1 cup granulated sugar 1/4 cup firmly packed light brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2 large sweet potatoes, peeled and thinly sliced (about 1 1/2 pounds) 1/3 cup butter or margarine 1 2/3 cups self-rising flour 1/2 cup buttermilk Streusel Topping
Melt 1/2 cup butter in a 10 1/2-inch cast-iron skillet over medium heat. Whisk in whipping cream and next 5 ingredients. Remove from heat.
Layer sweet potato slices evenly in cream mixture. Cover with aluminum foil, and place on a baking sheet.
Bake at 350° for 20 minutes. Uncover.
Cut 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in buttermilk until moistened. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to a 10 1/2-inch circle; place over cobbler. Sprinkle with Streusel Topping.
Bake, uncovered, at 350° for 25 minutes or until golden. Yield: Makes 6 servings
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