Cooking Time:
50–55 minutes
Total Time:
1 hour 15 minutes
Nutritional Information (approx. per serving)
- Calories: 360
- Protein: 3 g
- Carbohydrates: 60 g
- Fat: 14 g
- Sodium: 150 mg
FAQs
Q: Can I make this cobbler ahead of time?
Yes! It reheats beautifully. Prepare and bake as directed, then cover and store. Reheat at 300°F until warm.
Q: Can I use canned sweet potatoes?
Fresh is best, but canned sweet potatoes (drained well) can work in a pinch.
Q: Can I reduce the sugar?
Yes—reduce ¼ to ½ cup from the total amount, but keep enough for syrup to form properly.
Q: Can I freeze Sweet Potato Cobbler?
Yes, freeze after baking. Reheat in the oven to restore the cobbler texture.
Q: Why doesn’t the syrup get stirred into the batter?
Because this creates layers—batter on bottom, syrup and potatoes on top—forming a true cobbler.
Conclusion
This Sweet Potato Cobbler is the kind of Southern dessert that fills your kitchen with warmth, your home with comfort, and your table with smiles. With its buttery crust, tender sweet potatoes, and rich, spiced syrup, it’s a guaranteed crowd-pleaser. Whether you’re making it for holidays, potlucks, or simply because you’re craving a warm dessert, this recipe delivers every time. Easy, comforting, and deeply flavorful—it’s a cobbler that everyone should try at least once.
For the Sweet Potatoes:
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3–4 medium sweet potatoes, peeled and sliced (about 4 cups)
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4 cups water (for boiling)
For the Cobbler Syrup:
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1 ½ cups granulated sugar
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1 cup light brown sugar
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1 stick (½ cup) unsalted butter
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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1 tbsp vanilla extract
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1 ½ cups water (for syrup)
For the Crust:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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2 tsp baking powder
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½ tsp salt
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1 ½ cups milk
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½ cup melted butter
Instructions
Peel and slice the sweet potatoes into ¼-inch thick rounds. Place them in a large pot, cover with water, and bring to a boil over medium heat. Cook for about 12–15 minutes, until the potatoes are just tender but not mushy. Drain and set aside.
Step 2: Create the Spiced Syrup
In a saucepan, combine 1 cup water, granulated sugar, brown sugar, butter, cinnamon, nutmeg, and vanilla. Bring to a gentle boil, stirring until the butter melts and the sugars dissolve. Let the mixture simmer for 5 minutes to thicken slightly. Remove from heat.
Step 3: Prepare the Batter
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the milk and melted butter, stirring until a smooth batter forms. It should be pourable and similar to pancake batter.
Step 4: Assemble the Cobbler
Preheat oven to 350°F (175°C). Pour the batter into a greased 9×13 baking dish—do NOT stir. Arrange the boiled sweet potato slices evenly on top of the batter. Slowly pour the warm syrup over the entire dish, letting it seep down naturally. Again, do not stir.
Step 5: Bake to Perfection
Place the cobbler into the oven and bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling. The batter will rise around the sweet potatoes, creating that classic cobbler texture with a thick, caramelized sauce beneath.
