Y’all, Sweet Potato Cobbler legit doesn’t get enough shine. But once you try mine, you will be hooked for reals. I bake up sweet potatoes in a buttery sweet syrup until they are tender. Kinda like a pie, I add a flaky crust on the top and bottom. I like to think of it as if candied sweet potatoes and sweet potato pie had a baby, and that baby is so delish.
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How To Make Sweet Potato Cobbler
Prep the Pie Dough
Step 1: Whisk flour, sugar and salt together in a bowl then add cold butter cubes. Use your pastry cutter to cut in butter until crumbs form.
Step 2: Slowly add cold water into the dry ingredients until a ball of dough forms. Knead then cut into 2 sections and round into balls. Cover tightly with plastic wrap and pop in the fridge to rest.
Prepare the Sweet Potato Filling
Step 3: After boiling sweet potatoes, add sugar, cornstarch, and spices to a saucepan over medium heat. Next stir in the orange juice, and zest and bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and butter.
Step 4: Pour over the tender boiled sweet potatoes. Use a spatula to gently mix everything.
Assemble and Bake
Step 5: Remove one dough ball from the fridge, add flour to a working surface and place one unwrapped ball of dough on it. Using a rolling pin, quickly roll dough and place on the bottom and up sides of a greased dish. See notes for how to blind-bake if you want a crisper texture here.
Step 6: Pour the sweet potato filling on top of the pie dough and spread them out evenly with a spatula.
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Step 7: Roll out remaining dough ball or get creative with how you want to top your cobbler. I like a nice lattice.
Step 8: After decorating the top of the cobbler, brush the top of the dough with egg wash then sprinkle lightly with ground cinnamon. Bake for 30-35 minutes at 350 F or until the crust is beautifully golden brown. Cool down and serve it up boos.
Sweet Potato Cobbler
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Ingredients
For the Crust
- 3 3/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups unsalted butter VERY COLD, cut in cubes 3 sticks
- ½-⅔ cup cold water
- 1 large egg beaten with 1 teaspoon of water
- Ground cinnamon for garnish
For the Potatoes
- 3 pounds sweet potatoes peeled and diced into small cubes OR sliced (about 5 large sweet potatoes)
- 2 1/2 cups light brown sugar
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1- 1 1/4 cup fresh orange juice warmed until hot, if you want more syrup, go up to 1 1/4 cup of orange juice
- 1 teaspoon orange zest
- 2 teaspoon vanilla extract
- 1/3 cup unsalted butter
Instructions
For the Crust
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.
- Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.
For the Sweet Potatoes
- Add potatoes to a large pot with water and boil until just tender, not mushy though. Drain and allow the potatoes to cool to room temperature. The sweet potato boiling was about 8 minutes starting in cold water bringing up to a boil.
- Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a medium sized saucepan over medium heat. Next stir in the hot orange juice and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and the butter.
- Pour the mixture over the potatoes.
To Assemble
- Preheat the oven to 350 degrees. Grease a 9×13 inch sized baking dish.
- Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of the greased dish. SEE NOTES BELOW IF YOU WANT TO BLIND BAKE THE BOTTOM CRUST.
- Add the sweet potatoes on top of the crust.
- Roll out the final dough ball and decorate the top of the sweet potato cobbler how you see fit with the dough.
- Brush the top of the dough with egg wash then sprinkle lightly with ground cinnamon.
- Bake for 45-55 minutes or until the crust is beautifully golden brown. Cool down and serve.
Notes
How to Store and Reheat
Store completely cooled leftovers tightly covered with plastic wrap in the fridge. When you want to reheat, add to the oven for the best results. Preheat the oven to 350 and transfer your what you wanna eat into a lightly greased baking dish (or leave it be if it was already stored in one). Heat for about 5 minutes per serving, or until warmed through. If reheating frozen sweet potato cobbler, you don’t have to worry about defrosting. Just transfer the cobbler straight from the freezer to a baking dish and heat it right on up.How long will it last in the refrigerator?
It should be all good in the fridge for up to 4-5 days.Can I freeze ?
Absolutely boos. Just transfer the completely cooled cobbler to an airtight container removing all air and freeze for about 3-4 months. Don’t forget to add a label with the date you froze to the packaging.Nutrition
Recipe Tips
- Keep That Butter Cold: In order to get the flakiest crust ever, keep it in the freezer until you are ready to make your pie dough.
- Don’t Overcook the Sweet Potatoes: Make sure you dice them evenly so they boil evenly but don’t boil too long. You want them to be tender but not turn into mush.
- Bake the Bottom Crust: If you like a crisp crust on the bottom, do a quick blind bake so the bottom won’t be soggy.
Recipe Help
Make sure your sweet potatoes are firm and heavy for their size. And steer clear of any that have soft spots or blemishes y’all.
For sure boos. You can make the filling ahead and store in the fridge as well as the crust. However, I don’t recommend assembling until you are ready to bake it up.
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I am happy that this recipe popped up on my phone this evening. I don’t know how I missed it in October. I follow you. I plan to make this tomorrow. I was just debating how to use the sweet potatoes I have. I was thinking of candied sweet potatoes or a pie. However, I making this! I followed your recipe for the sweet potato cornbread and don’t want regular cornbread anymore..Lol..You’re the best!