Sweet Potato Cobbler
Who needs pumpkin pie when you can have sweet potato cobbler? Sweet potatoes are sliced and cooked in a deliciously spiced syrup then topped with a cobbler-style pie crust and baked to perfection. Serve it with ice cream to really take it over the top. This Southern recipe needs to be on your Thanksgiving table, and your family will forget all about that pumpkin pie y’all used to eat!
What Makes This Recipe So Good
- This Old Fashioned Sweet Potato Cobbler is the perfect Thanksgiving dessert for people who don’t like pie – or if you want to bring an extra dessert to the table alongside your holiday pie! It would pair well with a pecan pie!
- The textures of this holiday cobbler recipe are just as good as the amazing flavors – you have tender sweet potato, sticky syrup, and a crisp, buttery cobbler topping. And once paired with a scoop of cool, creamy vanilla ice cream this really is the perfect fall dessert! Don’t want to serve it with ice cream? Whipped cream or pouring cream will work just as well.
Chef’s Tips
- For the lightest, most buttery cobbler topping, make sure both your butter and your milk are refrigerator-cold when you start!
- Add a little orange zest along with the spices if you want to give this cobbler a citrus lift!
- Leftovers can be kept for up to 3 days before being warmed-through in the oven or microwave.
More Holiday Recipes You Can’t Miss
- Easy Air Fryer Frozen Green Beans
- Red Velvet Cookies (Made With Cake Mix!)
- How To Smoke Sweet Potatoes
- Cake Mix Sweet Potato Honey Bun Cake
- Best Old Fashioned Sweet Potato Crunch Recipe
Sweet Potato Cobbler
Ingredients
For the Sweet Potatoes
- 2 pounds sweet potatoes
- 4 cups water
- 1 cup granulated sugar
- ½ packed cup brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large pinch salt (plus more to taste)
- 1 teaspoon pure vanilla extract
For the Cobbler Topping
- 2 cups all-purpose flour
- 1 tablespoon fresh baking powder
- 1 teaspoon ground cinnamon
- ½ packed cup brown sugar (light or dark)
- 4 tablespoons unsalted butter (cold)
- ¼-½ cup milk
- 2 packed tablespoons brown sugar (light or dark)
Instructions
- Peel the sweet potatoes and then cut in half lengthwise then slice into half-moon shapes, about 1/2-inch thick.
- Place the cut sweet potatoes into a pot large enough to hold them, along with the water, granulated sugar, brown sugar, spices, salt and vanilla extract.
- Bring the pot to a boil then turn the heat down to low and simmer until the sweet potatoes are tender but firm.
- Lightly grease a 9×13 baking dish or a large cast-iron skillet. Once the potatoes are done, transfer them with a slotted spoon to the baking dish, leaving the liquid in the pot.
- Turn the heat on the pot to high, and boil the liquid until it’s reduced by 1/2 and slightly thickened, about 15-20 minutes, while occasionally stirring. You should have about 1 cup.
- Preheat oven to 375F.
- In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together.
- Cut the butter into the flour mixture with a pastry blender or two large dinner forks. It doesn’t have to be perfect!
- Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky. Only use as much milk as you need to get it to the right texture.
- Place the dough on a lightly floured surface. Knead it a couple of times and then it out until it’s roughly a 9×13 inch rectangle or a 10-inch round circle, depending on whether you’re baking the cobbler in a baking dish or skillet.
- Evenly pour over the sweet potatoes the syrup and then place on top of the sweet potatoes the cobbler dough.
- Sprinkle over the dough the remaining 1 tablespoon of granulated sugar, and then cut into the dough several slits so steam can release.
- Bake uncovered for 30-35 minutes, or until the top is golden brown. Allow to cool for 20 minutes, then serve. Serve each slice topped with whipped cream or vanilla ice cream.
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
