Sweet Potato Cobbler
This popular sweet potato cobbler is lick-your-plate delicious! It doesn’t hurt that it’s ridiculously easy as well!
If you love cozy, old-fashioned desserts, this sweet potato cobbler is for you. It’s got that rich, buttery baked batter that rises up around soft slices of spiced sweet potato, all simmered in a sweet brown sugar syrup. Every spoonful delivers contrast—soft and silky filling, golden crust, and a touch of cinnamon warmth.
This is the kind of dessert that feels right at home on a holiday table or at the end of a weeknight dinner. It’s comforting, familiar, and so simple to throw together. You can make it with just a few pantry staples and a couple of sweet potatoes, and it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream.
What You’ll Like About This Dish
Cozy and nostalgic. A Southern-style dessert with sweet potatoes and a soft, buttery cobbler topping.
Effortless to make. No fussy steps or special tools—just layer and bake.
Perfect for holidays. A crowd-pleasing dessert for Thanksgiving, potlucks, or Sunday dinner.
Ingredient Notes
- Sweet potatoes: You’ll need 2 to 3 sweet potatoes, peeled and sliced—about 3 cups total.
- Butter: One stick (4 ounces) melted in the baking dish for a rich, buttery base.
- Self-rising flour: Gives the cobbler lift and structure. You can use a homemade version if needed.
- Granulated sugar: Divided use—some goes into the batter, some into the sweet syrup.
- Light brown sugar: Adds a warm molasses flavor and deepens the sweetness.
- Milk: Helps create the soft, cakey cobbler layer.
- Water: Forms the base of the sweet potato syrup.
- Vanilla: Adds depth and warmth to the filling.
- Cinnamon: Or your preferred spice—gives the dish cozy flavor and aroma.
Steps to Make Sweet Potato Cobbler
- Peel and slice the sweet potatoes. Boil until just tender, then drain and set aside.
- Melt the butter in a 2-quart baking dish in the oven.
- In a bowl, mix the flour, 1 cup of sugar, and milk to form the batter.
- In another bowl, combine the remaining 1 cup of sugar, brown sugar, water, vanilla, cinnamon, and sweet potatoes.
- Pour the batter into the melted butter without stirring.
- Spoon the sweet potato mixture over the batter—again, do not stir.
- Bake until the cobbler is golden brown and bubbling, about 45 minutes.
Tips for Sweet Potato Cobbler
- Don’t overcook the sweet potatoes—they should be fork-tender but still hold their shape.
- If you don’t have self-rising flour, use 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
- Let the cobbler rest for 10 to 15 minutes before serving so the syrup can thicken slightly.
- Place the baking dish on a rimmed baking sheet to catch any spills while baking.
Recipe Variations
- Alternative toppings. Try a streusel made with oats and brown sugar or use biscuit dough for a more rustic version.
- Liqueur option. Replace a tablespoon of the water with bourbon or rum for extra flavor.
- Add pecans. Stir chopped pecans into the sweet potato filling for texture and nuttiness.
- Spiced version. Swap cinnamon for pumpkin pie spice or apple pie spice to add depth.
- Citrus flair. Add orange zest or a splash of orange extract for a fragrant twist.
Serving Suggestions
- Top with whipped cream or vanilla ice cream.
- Serve warm with coffee or spiced tea.
- Pair with other Southern desserts for a holiday spread.
- Enjoy leftovers cold, straight from the fridge or at room temp.
How to Store
Refrigerate: Store leftover cobbler in an airtight container or cover the baking dish tightly. Refrigerate for up to 3 days.
Reheat: Warm individual portions in the microwave or reheat the whole dish in a 350°F oven for about 20 minutes.
Freeze: Not recommended—freezing may alter the texture of the sweet potatoes and batter.
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
Ingredients
- 3 medium sweet potatoes, about 3 cups sliced
- 1/2 cup 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
