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This sweet potato cobbler is a cozy dessert with tender slices of sweet potato baked into a buttery batter. As it bakes, the batter rises around the sweet potatoes, creating a soft filling with a golden, lightly crisp top and warm cinnamon flavor. If you have a few baking staples and a couple of sweet potatoes, you can easily throw this dessert together.
It’s a nice choice for a holiday dessert, but it’s simple enough for a weeknight when you want something comforting. Serve it warm on its own, or add 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: 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.
- Liquor. 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.
Sweet Potato Cobbler
Ingredients
For the sweet potatoes
- 3 medium sweet potatoes
For the batter
- ½ cup butter
- 1 cup self-rising flour
- 1 cup granulated sugar
- 1 cup milk
For the syrup
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 ½ cups water
- 1 tsp vanilla extract
- 1 tsp cinnamon
Recommended Equipment
- Rimmed baking sheet
Instructions
- Peel and slice the sweet potatoes about 1/4 inch thick. You should have about 3 cups of slices. 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 slices are just tender but not falling apart. Drain and set aside to cool.3 medium sweet potatoes
- Heat the oven to 350°F.
- Put the butter in a 2 1/2-quart baking dish and place it in the oven just until melted.1/2 cup butter
- Meanwhile, in a bowl, combine the flour, 1 cup of granulated sugar, and milk; mix until well blended.1 cup self-rising flour | 1 cup granulated sugar | 1 cup milk
- In a separate bowl, combine 1 cup of granulated sugar with the brown sugar, water, vanilla, and cinnamon. Mix well and add the cooled sweet potato slices.1 cup granulated sugar | 1/2 cup light brown sugar | 1 1/2 cups water | 1 tsp vanilla extract | 1 tsp cinnamon
- 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 potato mixture into the center of the batter; do not stir.
- Place the baking dish on a rimmed baking sheet to catch any spills, then bake for about 45 minutes, or until the cobbler is golden brown and the batter is set.
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.
