2 1/2 cups sliced or diced sweet potatoes
1 3/4 cups sugar
Pumpkin pie spice, to taste
ginger, to taste
1/4 cup (1/2 stick) butter
salt, to taste
6 cups water

Mix all ingredients and boil until potatoes are partially tender. Cover with pie crust (I use Pillsbury).

Bake at 425°F until brown. Cut pie crust under and add a second crust. If more juice is needed, add more sugar and water and bake until brown. Rub crust with butter and sprinkle with sugar, if desired. Serve while hot.

Note: Sweet potato cobbler demands lots of juice, so add more if needed. If reheated more sugar and water should be added before heating.