Description
Sweet potato cobbler recipe for a warm, comforting dessert. My family’s favorite, with a tender spiced filling and a buttery biscuit topping.
Ingredients
Scale
- Sweet Potato Cobbler Filling:
- Sweet Potatoes (about 3 medium, 2 lbs)
- 1/2 cup packed light or dark brown sugar
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
- Perfecting Your Sweet Potato Cobbler Topping:
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, very cold and cubed
- 1/2 cup whole milk
- Finishing Touches:
- 1 tbsp granulated sugar (for sprinkling)
- Vanilla ice cream (for serving, optional)
Instructions
- Prep the Sweet Potatoes for Sweet Potato Cobbler: First things first, get those sweet potatoes ready for your sweet potato cobbler. Peel them, then chop them into about 1-inch cubes. Don’t make them too small or they’ll get mushy, and too big means they won’t cook evenly. I usually steam them until they’re fork-tender, about 15-20 minutes. You want them soft enough to mash, but not falling apart. I often forget to salt the water, but a pinch here really helps bring out their natural flavor.
- Make the Sweet Potato Cobbler Filling: While the potatoes are still warm, mash them up in a large bowl. Then, add in the brown sugar, that glorious melted butter for the filling, cinnamon, nutmeg, vanilla, lemon juice, and salt. Stir it all together until it’s beautifully combined and smells absolutely heavenly. This is where the magic starts for our sweet potato cobbler. Taste it! Adjust the spices if you’re feeling bold—I sometimes add a tiny bit more cinnamon.
- Assemble the Cobbler Base: Pour that luscious sweet potato filling into a buttered 9×13 inch baking dish. Spread it out evenly. This is your foundation, so make sure it’s nice and flat. I sometimes get a little messy here, but it’s all part of the home cooking charm, right? Don’t worry if it looks a bit rustic; it’s going to be covered anyway!
- Prepare the Biscuit Topping: Now for the star of the show! In a separate bowl, whisk together the flour, granulated sugar, baking powder, and a pinch of salt. Cut in your very cold butter using a pastry blender or your fingertips until it resembles coarse crumbs. This step is crucial for flaky biscuits—I learned that the hard way when my butter was too soft and the biscuits were dense. Add the whole milk gradually, mixing just until a shaggy dough forms. Don’t overmix, or you’ll get tough biscuits!
- Top the Sweet Potato Cobbler: Drop spoonfuls of that delightful biscuit dough over the sweet potato filling. You can do big dollops, or flatten them slightly into rounds. I like a rustic look, so I just plop them down. Leave a little space between them; they’ll spread as they bake. Sprinkle a little extra granulated sugar over the biscuits for that lovely golden, slightly crisp top. This sweet potato cobbler is looking good already!
- Bake and Serve Your Sweet Potato Cobbler: Pop your sweet potato cobbler into a preheated oven at 375°F (190°C) for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. Your kitchen will smell incredible, honestly! Let it cool for a few minutes before serving. That warm, spiced sweet potato cobbler with a scoop of vanilla ice cream? Pure bliss. Don’t be surprised if people ask for seconds… and maybe even thirds!