Sweet Potato Cobbler

5 from 5 votes

In this classic Sweet Potato Cobbler, caramelized sweet potatoes bathing in brown sugar sit underneath a crisp, buttery pie crust.

Prep Time45

Cook Time50

Total Time1 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 510kcal

Author: Jocelyn Delk Adams

Equipment

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 9x13 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

To Blind Bake: If you want to have a crispy bottom crust, do a quick pre-bake. Once you have rolled it out into your baking pan. Stab holes in the bottom with a fork for ventilation. The line the bottom of the dough with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes at 350°F.

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