If you’ve never had sweet potato cobbler before, you’re in for something special.
It’s warm, cozy, and tastes like fall in a bowl.
The sweet potatoes get super soft and buttery, the filling is rich and just sweet enough, and the crust gets golden and just a little crisp on top.
I grew up eating this after Sunday dinners, and every time I make it, it feels like home.
What You’ll Need
- 3 medium sweet potatoes (about 2 lbs), peeled and sliced into ¼-inch rounds
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 1 ½ cups water
- 4 tbsp unsalted butter
- 1 ½ cups self-rising flour
- ½ cup whole milk
- ¼ cup unsalted butter (melted)
Why I Love This Recipe
This cobbler was my grandma’s go-to for potlucks and family gatherings. We’d always smell it baking before we even walked through the door. That warm mix of cinnamon, nutmeg, and buttery sweet potatoes feels like a hug. It’s simple, humble, and made to share.
- Comfort food at its best
- Uses pantry staples
- Not too sweet, just right
- Makes the house smell amazing
- Delicious warm or cold
Servings and Time
Makes: 6 servings
Total Time: 1 hour
Macros (Per Serving – estimated)
Calories: 320
Protein: 3g
Carbs: 55g
Fat: 11g
Sugar: 30g
Fiber: 3g
Why This Recipe Works (Quick Science)
Sweet potatoes are naturally starchy, so as they cook down in the sugar syrup, they thicken everything into a rich, caramel-like sauce. Self-rising flour already has leavening in it, so the topping gets puffy and golden without extra baking powder. A little melted butter in the crust keeps it tender and moist.
Common Mistakes
- Cutting sweet potatoes too thick – They won’t soften enough if they’re thicker than ¼ inch.
- Using cold butter in the batter – Melted butter blends better and gives a more even crust.
- Undercooking the sweet potatoes – Let them get soft and syrupy before adding the crust.
- Using too much water – Stick to 1 ½ cups, or it’ll turn out too wet.
What to Serve With
- Vanilla ice cream
- A dollop of whipped cream
- A mug of spiced chai or coffee
- Crumbled pecans on top for texture
- Warm cornbread on the side
FAQ
Can I use canned sweet potatoes?
Yes, just drain them well and reduce the simmering time.
Do I need self-rising flour?
Yes, or you can make your own by adding 1 ½ tsp baking powder and ¼ tsp salt per cup of all-purpose flour.
Can this be made dairy-free?
Use plant-based butter and a non-dairy milk like oat or almond.
Can I double it?
Yep! Just use a 9×13 pan and bake a few minutes longer.
Substitutions and Variations
- Swap brown sugar for coconut sugar
- Add a splash of bourbon or maple syrup for depth
- Stir in chopped pecans or walnuts
- Top with store-bought pie crust instead of homemade batter
- Use pumpkin pie spice in place of cinnamon and nutmeg
Tools You’ll Need
- Medium pot
- Mixing bowls
- Whisk
- 8×8 baking dish
- Vegetable peeler
- Knife and cutting board
- Measuring cups and spoons
- Silicone spatula or spoon
Make Ahead Tips
- You can slice the sweet potatoes up to 1 day ahead and store in water in the fridge
- The batter can be mixed and stored in the fridge for up to 4 hours before baking
- The whole cobbler reheats beautifully the next day
How to Make Sweet Potato Cobbler
Step 1: Peel and Slice the Sweet Potatoes
Peel 3 medium sweet potatoes and slice them into ¼-inch thick rounds. Set aside.
Step 2: Simmer the Sweet Potatoes
Add the sliced sweet potatoes, 1 cup granulated sugar, ½ cup light brown sugar, ½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp vanilla extract, and 1 ½ cups water to a medium pot. Simmer over medium heat for 20 minutes, stirring gently until the sweet potatoes are soft and the liquid thickens slightly.
Step 3: Pour Mixture Into Baking Dish
Carefully pour the cooked sweet potatoes and syrup into an 8×8 baking dish.
Step 4: Make the Batter
In a mixing bowl, whisk together 1 ½ cups self-rising flour, ½ cup whole milk, and ¼ cup melted butter until smooth.
Step 5: Pour Batter Over Sweet Potatoes
Spoon or gently pour the batter over the sweet potatoes. Don’t stir—just let it sit on top.
Step 6: Dot With Butter
Cut 4 tbsp unsalted butter into small pieces and dot over the top of the batter.
Step 7: Bake the Cobbler
Bake at 375°F for 35-40 minutes or until the top is golden brown and the syrup is bubbling around the edges.
Step 8: Let It Cool Slightly and Serve
Remove from oven and let cool for 10 minutes before serving warm in bowls.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. The flavor deepens overnight, so it’s even better the next day. You can also freeze it for up to 1 month—just thaw and warm before serving.
Wrap-Up
This sweet potato cobbler brings warmth to any table. It’s simple, nostalgic, and makes your kitchen smell amazing. If you give it a try, I’d love to hear how it turned out! Drop a comment and let me know if you made any fun twists.
