Ingredients
- 2 1/2 pounds sweet potatoes
- 1 quart water
- 3/4 cup canned pure cane syrup
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
- 1 1/4 cups whole milk
- Accompaniment: vanilla ice cream
- a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)
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