Sweet Potato Cobbler

Why You’ll Love This Recipe

This sweet potato cobbler is simple to prepare yet tastes like a dessert that took hours to perfect. The sweet potatoes are gently simmered with sugar and warm spices before baking, which enhances their natural sweetness and creates a rich syrup that thickens into a luscious sauce.

The crumbly topping adds a delightful contrast in texture, with a golden crust that soaks up just enough of the spiced liquid underneath. It’s comforting, flavorful, and perfect served warm on its own or with a scoop of vanilla ice cream.

You’ll also love how approachable this recipe is. The dough comes together quickly, and there’s no need for complicated techniques. It’s rustic, forgiving, and consistently delicious.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs sweet potatoes
4 cups water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
1 ½ cups self-rising flour
1 teaspoon cinnamon
½ cup firmly packed brown sugar, plus 2 tablespoons for the topping
4 tablespoons cold unsalted butter
¼ to ½ cup milk

Directions

1. Preheat the oven to 350°F. Peel, halve, and slice the sweet potatoes into about ¼-inch slices. Place them in a medium saucepan and add the water. Stir in the sugar, cinnamon, and ground ginger. Bring to a boil, then reduce the heat to a simmer. Cook uncovered for 10 to 12 minutes, until the potatoes are tender but still slightly firm. Do not drain.

2. In a separate bowl, prepare the dough by mixing the self-rising flour, cinnamon, and brown sugar. Cut the cold butter into the flour mixture using a pastry blender or two forks until the mixture resembles coarse crumbs. Slowly pour in the milk while stirring, adding just enough to combine the ingredients. The dough should be crumbly and slightly sticky.

3. Spray a 9x13-inch baking dish with nonstick cooking spray. Crumble about one-third of the dough evenly into the bottom of the dish. Using a slotted spoon, transfer the sweet potatoes into the baking dish and spread them evenly. Measure one cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the top and sprinkle with the remaining 2 tablespoons of brown sugar.

4. Bake for about 40 minutes, or until the top is golden brown and cooked through. Allow the cobbler to rest for about 10 minutes before serving to give the sauce time to thicken.

Servings and timing

This recipe makes 10 servings.

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

For extra warmth, add a pinch of nutmeg or cloves to the sweet potato mixture.

Stir chopped pecans or walnuts into the topping for added crunch and flavor.

For a richer finish, drizzle a little heavy cream over the cobbler just before serving.

You can also add a splash of vanilla extract to the sweet potato cooking liquid for deeper flavor.

If you prefer a slightly less sweet dessert, reduce the sugar in the filling by a few tablespoons.

Storage/Reheating

Store leftover sweet potato cobbler covered in the refrigerator for up to 4 days.

To reheat, place individual portions in the microwave and heat in 30-second intervals until warmed through. For best texture, reheat larger portions in a 350°F oven for about 10 to 15 minutes.

You can also freeze the baked cobbler for up to 2 months. Allow it to cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, but fresh sweet potatoes provide better texture and flavor. If using canned, reduce the simmering time and adjust sweetness as needed.

What if I don’t have self-rising flour?

You can make your own by combining all-purpose flour with baking powder and a small amount of salt.

How do I know when the cobbler is done?

The top should be golden brown and set, and the filling should be bubbling around the edges.

Can I make this recipe ahead of time?

Yes. You can assemble it a few hours in advance and bake just before serving, or bake it fully and reheat when ready to serve.

Why don’t we drain the sweet potatoes?

The cooking liquid becomes part of the sauce, helping create a rich, flavorful base for the cobbler.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly if you prefer a less sweet dessert without affecting the texture too much.

What’s the best way to serve this cobbler?

It’s best served warm, either on its own or topped with vanilla ice cream or whipped cream.

Can I add fruit to this recipe?

Yes, thinly sliced apples or pears pair nicely with sweet potatoes and can be layered in with them.

Is this cobbler supposed to be saucy?

Yes, it has a soft, syrupy base that thickens as it rests after baking.

Can I double the recipe?

Yes, you can double the ingredients and bake in a larger dish. Adjust the baking time slightly if needed and watch for a golden, fully set topping.

Conclusion

Sweet Potato Cobbler is a timeless dessert that brings warmth and comfort to any table. With tender spiced sweet potatoes and a buttery, crumbly topping, it’s a simple yet satisfying treat that’s perfect for gatherings or quiet evenings at home. Once you try it, it’s sure to become a favorite in your dessert rotation.