Sweet Potato Cobbler

★★★★☆ 24 Reviews
0124 avatar
By Jewel Hall
from Cullman, AL

I remember my mother and her friend making this when I was young. It's so yummy and it's a perfect dessert for autumn when fresh sweet potatoes are plentiful in Alabama. I was raised on a farm and we used to dig potatoes and store them in the storm pit to keep them from becoming rotten. I think you'll like it. It's also a good Thanksgiving dessert. I wish I had one ready to eat right now!!

Blue Ribbon Recipe

Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this sweet potato cobbler is a holiday delight. It's an old-fashioned recipe made with simple ingredients (and love). The filling is full of chunks of sweet potato floating in a yummy buttery spiced sauce. On top is a flaky crust dusted with sugar. The bottom of the crust soaks up the flavors of the filling. We served ours with a bit of whipped cream but it's just as delicious alone. Also, if you have an issue getting the crust cracking, don't stress. That's the beauty of a cobbler... it doesn't need to be perfect.

— The Test Kitchen @kitchencrew
serves 10-12
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients

  • 2 lb
    sweet potatoes, peeled and sliced 1/4 inch thick
  • 3 1/2 c
    water
  • 1 -1/2 c
    sugar
  • 3 Tbsp
    all-purpose flour
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    salt
  • 3/4 c
    butter, cubed
  • FOR PASTRY
  • 2 c
    all-purpose flour
  • 1/8 tsp
    salt
  • 2/3 c
    shortening
  • 5-6 Tbsp
    cold water
  • 2 Tbsp
    butter, melted
  • 4 tsp
    sugar
  • FOR SERVING
  • whipped cream
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How To Make

  • 1
    In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
  • 2
    Drain, reserving 1 1/2 cups of cooking liquid.
  • 3
    Layer potatoes in a greased 13 inch x 9 inch baking dish.
  • 4
    Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
  • 5
    Add reserved liquid and dot with butter.
  • 6
    For the pastry, combine flour and salt. Add shortening.
  • 7
    Cut in shortening until the mixture resembles coarse crumbs.
  • 8
    Gradually add in water, toss with a fork until ball forms.
  • 9
    On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
  • 10
    Place over sweet potato filling; cut slits in top.
  • 11
    Brush with butter; sprinkle with sugar.
  • 12
    Bake at 400 degrees for 30-35 minutes or until top is golden brown.
  • 13
    Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum
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