This sweet potato cobbler is loaded with tender sweet potato chunks sinking into a delicious, buttery, cinnamon-spiced batter. It's comfort food at its finest, and it's perfect for chilly fall days! Not to mention, it's ready in a jiffy and can easily be doubled for larger crowds!
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My Take On Sweet Potato Cobbler
Sweet potato cobbler is a Southern favorite, and almost every family has their own treasured version. Some are made with a biscuit topping, while others use traditional pie crust.
Today, we're going the old-fashioned route though. We'll be using a thick, cake-like batter that bakes up around the tender, fresh sweet potatoes.
Gah, it's so good and it's also so easy to make. All you have to do is stir it all together, dump it into some melted butter, and bake it.
Honestly, it's crazy how something so simple can be so incredibly delicious. It's also one of those rare recipes that doubles as both a tasty dessert and a tasty side!
Anyway, no matter when or how you enjoy it, this cobbler recipe is sure to please.
Ingredients You'll Need
- Sweet potatoes- peeled and cut into chunks. Six small ones or three big ones will work best.
- All purpose flour
- Baking powder
- Granulated sugar
- Milk- any milk you want!
- Salt- a pinch if using unsalted butter.
And for the glaze:
- Water or milk
- Granulated sugar
- Vanilla extract
- Ground cinnamon
The only other ingredients you might need are some vanilla ice cream, whipped cream, or powdered sugar, but those are all optional. If you're making it as a side, though, just serve it as is - it's already delicious on its own.
By the way, you can use almost every single one of these ingredients to make this sweet potato pound cake and these sweet potato muffins. So, if you end up with some extra ingredients after making this recipe, give one of those a shot as well.
How to Make Sweet Potato Cobbler
Now comes the magical part, it's time to go over how to make this Southern sweet potato cobbler! And, as I alluded to earlier, this really is one of the easier cobbler recipes that you can make.
So, get out all of your ingredients, give them a measure, dice the sweet potatoes, and let's get started, shall well?!
Step 1: Prep Work
First things first preheat the oven to 350°F (180°C).
Then, bring a large pot of water to a boil, add a little salt to it, and put the chopped sweet potatoes in it.
Step 2: Cook The Sweet Potatoes
Next, boil the sweet potatoes in the water for about 15 minutes - or until you can easily pierce through the sweet potatoes with a fork.
Oh, and be sure to keep a close eye on them. You want them to be perfectly tender, but still able to hold their shape. The last thing you want is mushy sweet potatoes disappearing into the batter and glaze!
Step 3: Prepare The Batter
Now you can get out a baking dish, put the unsalted butter in it, and place it in the oven until the butter melts - it should only take a minute.
Then, mix the flour, baking powder, sugar, milk, and salt in a bowl to combine. Once combined you can pour this mixture over the melted butter in the pie dish without mixing it.
Step 4: Make The Cinnamon Glaze
Okay, so now you'll want to add all of the glaze ingredients - the sugar, vanilla, water, and ground cinnamon - to a medium-sized microwave-safe bowl and microwave everything for 2-3 minutes. Just make sure it cooks long enough for the sugar to dissolve.
Step 5: Assemble and Bake The Cobbler
At this point, you can place the cooked sweet potatoes in the baking dish with the flour mixture and then follow that up by adding the cinnamon glaze on top of it.
Then, you can bake the sweet potato cobbler for around 45 minutes, or until it's golden brown and bubbly. Once that starts to happen you can take it out of the oven and let it cool for a few minutes so it can thicken up before you serve it.
Step 6: Serve and Enjoy
I recommend serving the sweet potato pie cobbler warm, topped with a scoop of vanilla ice cream and a dollop of whipped cream.
Feel free to garnish it with some chopped pecans and a sprinkle of ground cinnamon and powdered sugar. My grandma would always serve her sweet potato cobbler like that and it's really, really tasty.
How To Store and Reheat This Cobbler
So, this recipe for sweet potato cobbler makes about 8 portions. And it's so good that everyone will want seconds, so I doubt you'll have any leftovers!
But if you do, you'll want to allow the cobbler to cool completely before storing it. Then, once it's cool, you can either transfer it to an airtight container or just wrap the entire baking dish you cooked it in tightly in plastic wrap and store it in the fridge. Stored either of these ways, the cobbler will stay good for around 5 days.
You can also freeze this sweet potato cobbler if you'd like. But just know that freezing it can affect the texture once you thaw it out. With that said, though, if you store it in your freezer in an airtight container, it'll stay good for up to 3 months.
The best way to reheat this Southern sweet potato cobbler is in the oven. You want the heat to warm it up evenly so you don't end up with a soggy mess or a burnt crust.
If you're in a hurry, you can also reheat individual servings in the microwave. Just make sure to heat them in short bursts, stirring between each one, until the cobbler is warmed through.
My Final Thoughts
Well, that's how to make sweet potato cobbler!
It's one of my favorite Southern recipes and it really is one of the tastiest dishes you can make for fall gatherings and holiday parties. It's also just a great way to use up any leftover sweet potatoes you have lying around! I know we always end up with a ton of extras at Thanksgiving time so we usually put 'em to good use and make this with them.
Anyway, I hope you enjoy this recipe as much as my family and I do! If you try it leave a comment below and let me know how it goes for ya.
More Thanksgiving Recipes
This sweet potato cobbler is great to serve at Thanksgiving, and we have a ton of recipes that are just as great for Thanksgiving dinner and dessert.
Give one of these a try next:
- Ruth Chris sweet potato casserole
- Sweet potato souffle
- Sweet potato pecan pie
- Pioneer woman stuffing
- Brown gravy
- Pumpkin custard pie
- Canned peach pie
- Apple crisp
- 5 to 6 small sweet potatoes (or 3 big ones), peeled and cut into chunks
- ½ cup (8 tbsps) unsalted butter (you can use salted, but lessen the added salt to ¼ teaspoon)
- 1 ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ cup granulated sugar
- 1 cup of milk
- ½ teaspoon salt
- ¾ cup of water
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Whipped cream, ice cream, or powdered sugar for serving (optional)
- Preheat the oven to 350°F (180ºC).
- Bring a large pot of water to a boil, add a bit of salt and add the sweet potatoes. Cook them for around 15 minutes, or until you can pierce them with a fork.
- Place the butter in a pie baking dish, and transfer to the oven for a few minutes or just until it melts.
- Mix the flour, baking powder, sugar, milk, and salt in a bowl. Set aside.
- To make the glaze, combine the sugar, water, vanilla extract, and cinnamon in a microwave-safe bowl and microwave for 2-3 minutes, or until boiling.
- Pour the flour mixture you set aside over the melted butter in the pie dish without mixing it.
- Place the sweet potatoes over that mixture and top with the cinnamon glaze.
- Bake for 45 minutes or until golden brown.
- Serve with whipped cream, ice cream, or powdered sugar on top. Enjoy!
Serving Size:1 serving
Amount Per Serving: Calories: 388Total Fat: 13gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 62gFiber: 0gSugar: 0gProtein: 5g