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Sweet Potato Cobbler

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Sweet Potato Cobbler is a warm, comforting dessert featuring tender, spiced sweet potatoes baked in a rich syrup and topped with a buttery, crumbly crust. Golden brown and bubbling, it’s the perfect cozy treat for holidays, family dinners, or anytime you crave a homemade dessert.

Ingredients

2 lbs sweet potatoes, peeled and sliced

4 cups water

1 cup granulated sugar

1 teaspoon cinnamon (for filling)

1 teaspoon ground ginger

1 1/2 cups self-rising flour

1 teaspoon cinnamon (for topping)

1/2 cup firmly packed brown sugar, plus 2 tablespoons for topping

4 tablespoons cold unsalted butter

1/4 to 1/2 cup milk

Instructions

  1. Preheat oven to 350°F. Peel, halve, and slice sweet potatoes into 1/4-inch slices.
  2. Place sweet potatoes in a medium saucepan with water, sugar, cinnamon, and ground ginger. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes until slightly tender. Do not drain.
  3. In a bowl, mix self-rising flour, cinnamon, and brown sugar. Cut in cold butter until mixture resembles coarse crumbs.
  4. Gradually add milk, stirring gently until a crumbly, slightly sticky dough forms.
  5. Spray a 9x13-inch baking dish with nonstick spray. Crumble one-third of the dough evenly into the bottom.
  6. Using a slotted spoon, transfer sweet potatoes into the dish. Pour 1 cup of the cooking liquid over the potatoes.
  7. Crumble remaining dough over the top and sprinkle with 2 tablespoons brown sugar.
  8. Bake for 40 minutes or until golden brown and bubbling. Rest for 10 minutes before serving.

Notes

  • Add a pinch of nutmeg or cloves for extra warmth.
  • Mix chopped pecans or walnuts into the topping for crunch.
  • Drizzle with heavy cream or serve with vanilla ice cream.
  • Add a splash of vanilla extract to the cooking liquid for deeper flavor.
  • Store covered in refrigerator up to 4 days.
  • Freeze up to 2 months; thaw overnight before reheating.

Nutrition

Find it online: http://recipesbyjanet.com/sweet-potato-cobbler/