Print

Classic Southern Sweet Potato Cobbler

A close-up view of a freshly baked sweet potato cobbler showing the bright orange filling and golden biscuit topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic Southern sweet potato cobbler with a warm, spiced sweet potato filling and a flaky, buttery biscuit topping. This is a comforting dessert perfect for holidays or any time you need a taste of home.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for topping)
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup cold milk (for topping)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the diced sweet potatoes until tender. You can boil them until soft or bake them until easily pierced with a fork. Drain any excess water.
  3. In a large bowl, mash the cooked sweet potatoes until smooth.
  4. Add the granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, allspice, and salt to the mashed sweet potatoes. Mix everything together until the filling is smooth and well combined. Pour this sweet potato mixture into your prepared baking dish.
  5. Prepare the cobbler topping. In a separate medium bowl, whisk together the flour, baking powder, and salt for the topping.
  6. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the cold milk and stir just until the dough comes together. Do not overmix; a slightly shaggy dough is best for a flaky crust.
  8. Drop spoonfuls of the dough evenly over the sweet potato filling. It does not need to cover the entire surface; gaps are fine.
  9. Brush the tops of the dough mounds lightly with the egg wash.
  10. Bake for 35 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  11. Let the sweet potato cobbler cool slightly before serving. Serve warm, perhaps with vanilla ice cream.

Notes

  • For a richer flavor, substitute 1/4 cup of the milk in the filling with heavy cream.
  • If you prefer a crispier topping, sprinkle a little extra granulated sugar over the dough before baking.
  • You can use pre-cooked sweet potato puree, but ensure it is not sweetened or spiced.

Nutrition

Find it online: https://tastethisplate.com/sweet-potato-cobbler-recipe/