Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 350°F.

Spray a 9”x13” baking dish with nonstick baking spray; set dish aside.

Peel sweet potatoes and slice into ¼” slices. Cut each slice in half to create half-moon shapes.

Place sweet potatoes in a large pot and add enough water to cover (~3-4 cups).

Place pot over medium-high heat and bring to a boil. Once boiling, reduce heat to medium-low and cook for 10-12 minutes, or until potatoes are firm, but tender.

Meanwhile, using a medium bowl, combine the sugar, brown sugar, flour, vanilla extract, cinnamon, ginger, nutmeg and salt; stir until well combined.

Using a slotted spoon, transfer the potatoes into the prepared baking dish. (Note: Do not drain cooking liquid from the pot.)

Sprinkle the sugar mixture evenly on top of the potatoes.

Pour 1½ cups of cooking liquid evenly on top.

Sprinkle the cubed butter evenly on top.

Working on a lightly-floured surface, roll the dough from the refrigerator and roll into a 9”x13” rectangle.

Place dough on top of the cobbler filling, pressing the dough up to the edges of the pan.

Whisk the egg yolk together with 1 Tbsp of water and brush this mixture evenly on top of the dough. Sprinkle coarse sugar on the top of the dough.

Cut 4 slits into the top of the dough and then bake for 50-60 minutes, or until the top of the cobbler is golden brown in color and most of the liquid has been absorbed. (Note: Check the cobbler after 35 minutes. If the top is browning too quickly, tent the top of the dish with foil.)

Remove cobbler from oven and let cool for 10 minutes before serving. Serve with a scoop of vanilla ice cream or freshly whipped cream.