Sweet Potato Cobbler
Indulge in the cozy, comforting flavors of this Sweet Potato Cobbler, a southern-inspired dessert that's perfect for fall gatherings or any time you crave a touch of home-cooked nostalgia. Tender slices of sweet potatoes are simmered with warming spices like cinnamon and nutmeg, then sweetened with a blend of granulated and brown sugars to create a luscious caramel-like base. Topped with a buttery, golden crust made from scratch, this cobbler bakes to perfection, with its flaky dough soaking up the spiced syrupy goodness below. Easy to prepare with simple pantry staples, this dessert pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of whipped cream. Whether you're hosting a family dinner or looking for the perfect way to showcase sweet potatoes in a dessert, this Sweet Potato Cobbler is a must-try recipe that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 medium Sweet potatoes
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 4 tablespoons Unsalted butter
- 2 cups Water
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cups Milk
- 0.25 cups Vegetable shortening (or unsalted butter)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the sweet potatoes into 1/4-inch thick rounds.
In a medium saucepan over medium heat, combine the sweet potatoes, granulated sugar, brown sugar, water, cinnamon, nutmeg, vanilla extract, and butter.
Bring the mixture to a boil and reduce heat to a simmer. Cook for 10-12 minutes or until the sweet potatoes are tender but not falling apart. Stir occasionally.
In a mixing bowl, prepare the dough by combining the flour, baking powder, and salt.
Cut the shortening into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
Slowly add the milk to the flour mixture while stirring to form a soft dough. Do not overmix.
On a floured surface, roll out the dough to 1/4-inch thickness and cut into strips or desired shapes for the cobbler topping.
Transfer the cooked sweet potato mixture into a greased 9x13-inch baking dish.
Arrange the dough strips or shapes on top of the sweet potato mixture, covering the surface but leaving small gaps for venting.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Remove the cobbler from the oven and let it cool for 10 minutes before serving.
Serve warm, optionally with a scoop of vanilla ice cream or whipped cream on top.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 55.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
