Preheat oven to 350 degrees F. Grease 9x13 pan with nonstick cooking spray.

Peel and chop sweet potatoes into 1/4-inch round slices.

In large saucepan or 5 to 6-quart Dutch oven, add water and bring to boil over medium heat. Add sweet potatoes and salt. (Note: Water will not completely cover sweet potatoes.)

Cook covered for 10 minutes until sweet potatoes are soft but not falling apart. Turn off heat.

Gently mix in brown sugar, melted butter, ground nutmeg, cinnamon and vanilla extract to sweet potatoes and water.

Pour sweet potato mixture with liquid into greased pan and distribute evenly.

In large mixing bowl, whisk flour, sugar, baking powder and salt. Add butter cubes to dry mixture and use pastry cutter or two forks to combine into a coarse mixture.

Stir milk into mixture until batter texture is thick and sticky.

Scoop batter and arrange on sweet potatoes. (Note: Batter will expand. Leave about 1.5 inches between each scoop.)

Bake 55-60 minutes, until crust is golden brown and most of the liquid is absorbed.

Let cool 10 minutes.

Serve warm with vanilla ice cream.

Cover and store leftovers in refrigerator for 3-4 days.