Sweet Potato Cobbler is a Southern classic dessert that combines tender sweet potatoes with a buttery, caramelized syrup and a golden, flaky crust. This comforting dish is perfect for holidays, family dinners, or whenever you’re craving a rich and nostalgic treat. The warm spices and natural sweetness of the sweet potatoes make this cobbler a must-try!

Kitchen Equipment Needed

Large saucepan
Mixing bowls
9×13-inch baking dish
Rolling pin (optional, if making homemade crust)
Spatula

Ingredients Overview

Sweet Potatoes: The star of the dish, providing natural sweetness and a soft texture.
Sugar: A mix of granulated and brown sugar creates the rich caramel syrup.
Butter: Adds richness and a buttery flavor to the cobbler.
Spices: Cinnamon and nutmeg enhance the natural sweetness of the sweet potatoes.
Pie Crust: Use store-bought or homemade dough for the topping.
Vanilla Extract: Adds a warm and aromatic depth to the syrup.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Cook the Sweet Potatoes

Peel and slice 4–5 medium sweet potatoes into 1/4-inch rounds.
Boil the slices in a large pot of water for 8–10 minutes or until tender but not falling apart. Drain and set aside.

3. Make the Syrup

In a saucepan, combine 1 cup granulated sugar, 1 cup brown sugar, 1 stick (1/2 cup) butter, and 2 cups water.
Bring the mixture to a boil, stirring occasionally, then reduce heat and simmer for 5–7 minutes until slightly thickened. Stir in 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.

4. Assemble the Cobbler

In a greased 9×13-inch baking dish, layer half of the cooked sweet potatoes. Pour half of the syrup over the top.
Add another layer of sweet potatoes and pour the remaining syrup evenly over them.
Top with a single layer of pie crust, either whole or cut into strips for a lattice pattern.

5. Bake

Brush the crust with melted butter and sprinkle with sugar for extra sweetness.
Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the syrup is bubbling.

6. Cool and Serve

Allow the cobbler to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Recipe Tips

For extra flavor, sprinkle chopped pecans over the top before baking.
Ensure the sweet potatoes are cooked just until tender to prevent them from becoming mushy.
Use pre-made refrigerated pie crust for convenience or make your own from scratch for a more traditional touch.

What to Serve With This Recipe

Serve warm with a scoop of vanilla ice cream or whipped cream for a classic pairing.
Enjoy with a cup of hot coffee or spiced tea for a cozy dessert experience.

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes, you can substitute canned sweet potatoes. Drain them well and skip the boiling step.

How should I store leftovers?
Store the cobbler covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven.

Can I freeze sweet potato cobbler?
Yes, let the cobbler cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

Ingredients

4–5 medium sweet potatoes, peeled and sliced
1 cup granulated sugar
1 cup brown sugar
1 stick (1/2 cup) unsalted butter
2 cups water
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pie crust (store-bought or homemade)
Optional: Melted butter and sugar for brushing

Instructions

Preheat oven to 375°F (190°C).
Boil sliced sweet potatoes until tender but not mushy. Drain and set aside.
Make syrup by simmering sugars, butter, water, cinnamon, nutmeg, and vanilla in a saucepan.
Layer sweet potatoes and syrup in a greased baking dish.
Top with pie crust, brush with melted butter, and sprinkle with sugar.
Bake for 30–35 minutes until golden and bubbly.
Cool slightly and serve warm.

This Sweet Potato Cobbler is a delightful, soul-warming dessert that will quickly become a family favorite!