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Classic Southern Sweet Potato Cobbler Recipe

A close-up, tempting slice of amazing sweet potato cobbler showing the bright orange filling and golden crust.
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You will make a comforting, classic Southern sweet potato cobbler featuring tender, spiced sweet potatoes under a buttery, flaky crust. This dessert is perfect for holidays or any time you need warm comfort food.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced or sliced (about 5 large sweet potatoes)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar (for crust)
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups unsalted butter, very cold, cut into cubes (3 sticks)
  • 1/2 to 2/3 cup cold water (for crust)
  • 1 large egg, beaten with 1 teaspoon of water (for egg wash)
  • Ground cinnamon (for garnish)
  • For the Filling: (Assume standard filling ingredients based on common recipes for completeness, focusing on flavor)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 cup milk or evaporated milk

Instructions

  1. Prepare the sweet potatoes: Place the diced or sliced sweet potatoes in a large pot. Cover them with water and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes completely and set them aside to cool slightly.
  2. Make the cobbler crust: In a large bowl, whisk together the flour, 1 tablespoon of sugar, and kosher salt. Cut in the very cold butter cubes using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. Prepare the filling: In a separate bowl, combine the 1 cup granulated sugar, brown sugar, melted butter, 2 lightly beaten eggs, vanilla extract, nutmeg, cinnamon, and allspice. Mix well. Stir in the milk.
  5. Combine potatoes and filling: Gently fold the slightly cooled, cooked sweet potatoes into the spiced filling mixture.
  6. Assemble the cobbler: Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Roll out one disk of chilled dough to fit the bottom of the prepared baking dish. Carefully place the dough into the dish and press it lightly into the bottom.
  8. Pour the sweet potato filling evenly over the bottom crust.
  9. Roll out the second disk of dough. You can cut this into strips to create a lattice top, or cut out shapes, or place it over the top as a solid sheet (cutting vents for steam release). Place the top crust over the filling. Crimp the edges to seal.
  10. Brush the top crust lightly with the egg wash and sprinkle with a little ground cinnamon for garnish.
  11. Bake the cobbler: Bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  12. Cool and serve: Let the sweet potato cobbler cool on a wire rack for at least 20 minutes before slicing and serving warm. This is a great holiday cobbler recipe.

Notes

  • For a richer flavor, substitute 1/4 cup of the melted butter in the filling with brown butter.
  • If you prefer a more rustic look, drop spoonfuls of biscuit dough over the filling instead of rolling out a full top crust for a true cobbler style.
  • Serve this comfort food dessert warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://www.purecookingjoy.com/sweet-potato-cobbler-recipe/

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