Sweet Potato Cobbler
A warm Southern-style cobbler layered with tender sweet potatoes, buttery spiced syrup, and a flaky homemade pastry crust. Rich, comforting, and lightly spiced, this dessert is perfect for holidays and family gatherings.
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Ingredients
- 2 lbs sweet potatoes peeled and sliced 1/4-inch thick
- 3 1/2 cups water
- 1 1/2 cups sugar
- 3 tbsp all-purpose flour for filling
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg plus extra for serving
- 1/4 tsp salt
- 3/4 cup butter cubed
- 2 cups all-purpose flour for pastry
- 1/8 tsp salt for pastry
- 2/3 cup shortening or cold butter
- 5-6 tbsp cold water
- 2 tbsp butter melted, for topping
- 4 tsp sugar for topping
- whipped cream for serving
Instructions
- Preheat oven to 400°F and grease a 13x9-inch baking dish.
- Place sweet potatoes and water in a saucepan and cook about 8–10 minutes until just tender. Drain, reserving 1½ cups cooking liquid.
- Arrange sweet potato slices evenly in the prepared baking dish.
- Combine sugar, flour, cinnamon, nutmeg, and salt. Sprinkle mixture over sweet potatoes, then pour reserved cooking liquid over top. Dot with cubed butter.
- For the pastry, combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs.
- Add cold water gradually, mixing lightly until dough just comes together.
- Roll dough into a rough 13x9-inch rectangle and place over the sweet potato filling. Cut slits in the top for steam vents.
- Brush crust with melted butter and sprinkle with sugar.
- Bake for 30–35 minutes until crust is golden brown and filling is bubbling.
- Serve warm with whipped cream and an extra dusting of nutmeg if desired.
Notes
This cobbler is best served warm and scooped rather than sliced. Vanilla ice cream also pairs beautifully with the spiced filling.
Nutrition
Serving: 1servingsCalories: 602kcalCarbohydrates: 70.2gProtein: 4.7gFat: 34.5gSaturated Fat: 16.8gTrans Fat: 2.1gCholesterol: 75mgSodium: 283mgFiber: 3.2gSugar: 35.1g
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