Sweet Potato Cobbler

Sweet Potato Cobbler

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Megan Stewart


If you want to cut down on the cooking time, and make in camp, use canned sweet potatoes (drained well). Also, to make a little sweeter, baste top with milk and sprinkle with sugar rather than dot with more butter...you could make it in a pie plate resting on river rock or a few canning jar lid rings inside the bottom of a Dutch oven, or inside a box oven.


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  • 2
    refrigerated pie crusts
  • 2
    baking sized sweet potatoes
  • 1 1/4 c
  • 1 Tbsp
  • 1 c
  • 1/2 tsp
  • 1/2 c
    cold butter, cut into small pieces
  • 1/8 tsp

How to Make Sweet Potato Cobbler


  1. Spray dish with non-stick spray or wipe with vegetable oil. Line with 1 crust.
    Peel the potatoes and cut into thin slices. Arrange in crust.
    Combine sugar and flour. Add salt, water and nutmeg. Cut butter into pieces and toss evenly over mixture. Cover with the other crust. Dot with butter.
    Bake at 350°F for 45 minutes.

Printable Recipe Card

About Sweet Potato Cobbler

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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