by Diana Rattray
This comforting sweet potato cobbler is a comforting dessert that brings together the earthy sweetness of sweet potatoes with a rich, buttery cobbler topping. The sweet potatoes are tender and slightly caramelized, while the cobbler topping is golden and crisp, creating a delicious contrast in textures. With a dash of cinnamon, this dish has a warm and cozy flavor that makes it perfect for family gatherings, holiday dinners, or chilly evenings. Finish the sweet potato cobbler with a big dollop of freshly whipped cream for a memorable dessert.
This Southern sweet potato pie is another excellent option, or try this delicious sweet potato casserole with coconut! For a holiday dish that will wow everyone, make our tried-and-true best sweet potato casserole.
Sweet Potato Cobbler Variations
- Alternative Toppings: Experiment with different cobbler toppings. You could sprinkle the top with a brown sugar and oat streusel mixture for a crumbly finish, or use biscuit dough for a more rustic texture.
- Liqueur: Replace a tablespoon or so of the water with a splash of bourbon or rum for a boozy twist. Most of the alcohol will cook off, leaving behind a rich depth of flavor.
- Pecans: For a nutty twist, add a handful of chopped pecans to the filling.
- Flavorings: Add citrus notes with orange zest and orange flavoring. A spice mixture, such as pumpkin pie spice or apple pie spice, can add complex flavor to the sweet potato filling.
How to Store
- Cover the baking dish tightly or transfer leftovers to an airtight container. Refrigerate the cobbler and enjoy it within 3 days.
- Enjoy leftover cobbler cold or at room temperature, or heat it in a 350 F oven for about 20 minutes.
Sweet Potato Cobbler
This popular sweet potato cobbler is lick-your-plate delicious! It doesn’t hurt that it’s ridiculously easy as well!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Desserts, Sweet Potatoes
- Method: Bake
- Cuisine: Southern
Ingredients
- 2 to 3 sweet potatoes (about 3 cups sliced)
- 1 stick (4 ounces) butter
- 1 cup self-rising flour
- 2 cups granulated sugar (divided use)
- 1 cup milk
- 1/2 cup light brown sugar
- 1 1/2 cups water
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (or other preferred spice)
Instructions
- Peel and slice the sweet potatoes. You should have about 3 cups. Bring a medium saucepan of water to a boil. Add the sweet potatoes. Reduce the heat to medium-low and cook for about 8 minutes, or until the sweet potatoes are just tender. They should be tender but not falling apart. Drain and set aside to cool.
- Heat the oven to 350 F.
- Put the butter in a 2-quart baking dish and place it in the oven until the butter has melted.
- Meanwhile, in a bowl, combine the flour, 1 cup of sugar, and milk; mix until well blended.
- Combine the remaining 1 cup of sugar with the brown sugar, water, vanilla, and cinnamon. Mix well and add the sweet potatoes.
- Take the baking dish with the melted butter out of the oven. Pour the batter into the center of the melted butter; do not stir.
- Gently spoon the sweet potatoes and their liquids into the center of the batter; do not stir.
- Place the baking dish on a rimmed baking sheet to catch possible spills and bake for about 45 minutes or until golden brown.
