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Authentic Southern Sweet Potato Cobbler with Buttery Flaky Topping

Close-up of a thick slice of sweet potato cobbler showing the vibrant orange filling and flaky crust.
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Make this classic Southern sweet potato cobbler for a comforting dessert. It features a warmly spiced, tender sweet potato filling topped with a buttery, flaky crust that bakes up golden brown.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced (about 5 large)
  • 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
  • For the Crust:
  • 3 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups (3 sticks) very cold unsalted butter, cut into cubes
  • 1/2 to 2/3 cup ice water
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Ground cinnamon for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the sweet potatoes: Place the diced sweet potatoes in a large pot and cover them with water. Bring to a boil and cook until they are fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Mash the potatoes: Transfer the cooked sweet potatoes to a large bowl. Mash them until mostly smooth. You can leave a few small lumps for texture if you prefer.
  4. Prepare the filling: Add the granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, allspice, and salt to the mashed sweet potatoes. Mix until everything is just combined. Do not overmix. Pour this spiced sweet potato filling into your prepared baking dish.
  5. Make the buttery cobbler crust: In a separate large bowl, whisk together the flour, 1 tablespoon of sugar, and kosher salt for the crust.
  6. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  7. Add water: Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Do not knead the dough.
  8. Form the topping: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle that fits the top of your baking dish. Place this dough layer over the sweet potato filling.
  9. Create the second layer: Roll out the second half of the dough. Cut this dough into strips or use a cookie cutter to create decorative shapes. Arrange these pieces over the first crust layer.
  10. Apply egg wash: Brush the top crust and shapes lightly with the egg wash mixture. Sprinkle lightly with ground cinnamon.
  11. Bake: Place the dish in the preheated oven and bake for 45 to 55 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Cool: Let the sweet potato cobbler cool on a wire rack for at least 20 minutes before serving. This allows the filling to set slightly.

Notes

  • For a truly flaky crust, keep your butter and water as cold as possible when mixing the dough.
  • If you want a more rustic look, you can drop spoonfuls of the dough over the filling instead of rolling out a full top crust.
  • Serve this warm dessert with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Nutrition

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