Irresistible Southern Sweet Potato Cobbler Recipe

WANT TO SAVE THIS RECIPE?

Sweet Potato Cobbler is a classic Southern dessert, blending tender sweet potatoes with a rich caramel syrup and a golden, flaky crust. Perfect for holidays, family gatherings, or cozy nights in, this comforting dessert is elevated with warm spices like cinnamon and nutmeg. Serve it warm with vanilla ice cream or whipped cream for a truly indulgent treat.

Ingredients

• 4–5 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 stick (1/2 cup) unsalted butter
• 2 cups water
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 pie crust (store-bought or homemade)
• Optional: melted butter and sugar for brushing the crust

Kitchen Equipment Needed

• Large saucepan
• Mixing bowls
• 9×13-inch baking dish
• Rolling pin (if making homemade crust)
• Spatula

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter.
2. Cook Sweet Potatoes:
   Boil sliced sweet potatoes in a large pot of water for 8–10 minutes until tender but firm. Drain and set aside.
3. Prepare Syrup:
   In a saucepan, combine granulated sugar, brown sugar, butter, and water. Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Stir in vanilla extract, cinnamon, and nutmeg.
4. Assemble Cobbler:
   • Layer half of the cooked sweet potatoes in the greased baking dish.
   • Pour half of the syrup over the potatoes.
   • Repeat with remaining sweet potatoes and syrup.
   • Cover with pie crust, either whole or in a lattice pattern.
5. Bake:
   Brush the crust with melted butter and sprinkle sugar on top. Bake for 30–35 minutes until the crust is golden and syrup is bubbling.
6. Cool & Serve:
   Allow to cool slightly before serving. Pair with vanilla ice cream or whipped cream for a warm, cozy dessert experience.

Pro Tips

• Add chopped pecans for extra crunch and flavor.
• Don’t overcook sweet potatoes; they should be tender, not mushy.
• Homemade pie crust enhances flavor, but store-bought crust is convenient.

Why This Recipe Works

The combination of natural sweetness from sweet potatoes and a buttery, spiced syrup creates a perfect balance of flavors. The flaky crust adds texture, making this cobbler irresistible and comforting.

Substitutions & Variations

• Canned Sweet Potatoes: Use in place of fresh, skipping the boiling step.
• Spices: Try adding a pinch of cloves or allspice for a deeper flavor.
• Toppings: Swap pie crust for biscuit dough for a Southern-style topping.

Make-Ahead, Storage & Reheating Guide

• Storage: Cover and refrigerate for up to 3 days.
• Reheating: Microwave individual portions or reheat in the oven.
• Freezing: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Ideas

• Serve warm with vanilla ice cream or whipped cream.
• Pair with hot coffee, spiced tea, or mulled cider for a cozy dessert.
• Garnish with a sprinkle of cinnamon or chopped nuts for presentation.

Nutrition (Per Serving Estimate)

• Calories: 350 kcal
• Carbohydrates: 65g
• Fat: 12g
• Protein: 2g
• Fiber: 5g
• Sugar: 40g

Frequently Asked Questions

Can I use canned sweet potatoes?
Yes! Drain them well and skip boiling—they’re ready to layer.

How long does it last in the fridge?
Up to 3 days when stored covered. Reheat before serving.

Can I freeze it?
Absolutely! Wrap tightly and freeze for up to 2 months.

This Southern Sweet Potato Cobbler is a warm, comforting dessert that captures the flavors of home and tradition. Its sweet, spiced filling and golden crust make it perfect for holidays or any cozy night in. A true crowd-pleaser that will keep everyone coming back for seconds!

Southern Sweet Potato Cobbler Recipe

Warm, spiced Southern Sweet Potato Cobbler with caramel syrup and flaky crust. Perfect holiday or cozy dessert for family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Equipment

• Large saucepan
• Mixing bowls
• Mixing bowls
• Rolling pin (if making homemade crust)
• Spatula

Ingredients

  

• 4-5 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 stick (1/2 cup) unsalted butter
• 2 cups water
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 pie crust (store-bought or homemade)
• Optional: melted butter and sugar for brushing the crust

Instructions

 

• Preheat Oven:

  Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter.
• Cook Sweet Potatoes:

  Boil sliced sweet potatoes in a large pot of water for 8–10 minutes until tender but firm. Drain and set aside.
• Prepare Syrup:

  In a saucepan, combine granulated sugar, brown sugar, butter, and water. Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Stir in vanilla extract, cinnamon, and nutmeg.
• Assemble Cobbler:

  Layer half of the cooked sweet potatoes in the greased baking dish.

  Pour half of the syrup over the potatoes.

  Repeat with remaining sweet potatoes and syrup.

  Cover with pie crust, either whole or in a lattice pattern.
• Bake:

  Brush the crust with melted butter and sprinkle sugar on top. Bake for 30–35 minutes until the crust is golden and syrup is bubbling.
• Cool & Serve:

  Allow to cool slightly before serving. Pair with vanilla ice cream or whipped cream for a warm, cozy dessert experience.

Notes

• Sweet potatoes provide natural sweetness and nutrition.
• Adjust sugar to taste if using extra-sweet potatoes.
• Use a lattice crust for a beautiful presentation.
• Can be customized with nuts, spices, or alternative crusts.

WANT TO SAVE THIS RECIPE?