There’s something comforting about sweet potatoes bubbling away under a golden, buttery topping—especially when the weather cools down and you’re craving something cozy. This Sweet Potato Cobbler has quickly become a favorite at my place. It’s got that familiar old-fashioned flavor but skips the usual hassle of rolling out dough. Honestly, with everything going on during the holidays, who has time to mess with pie crusts?
A Simple Twist on a Classic
Most cobbler recipes I grew up with used a pie-style dough that needed chilling, rolling, and a whole lot of patience. But let’s be real—I wanted something that felt just as nostalgic without turning my kitchen into a flour-covered battlefield. So I went with a rustic, crumbly topping you can scatter right over the soft, syrupy sweet potatoes. No rolling pin, no stress.
And yep, I always grab self-rising flour for this one. It helps keep the topping fluffy with just the right lift. You can use any brand you love, but I swear by a soft wheat flour—it gives the cobbler that tender biscuit-like texture that melts into the sweet potato filling just right.
The Perfect Balance of Soft, Sweet, and Crisp
What I really love about this cobbler is the texture contrast. The filling is gooey and rich, while the top gets lightly crisp around the edges. It’s like a cobbler married a crisp and had the best kind of Southern baby.
We’ve served it both ways—sometimes right next to the turkey and green beans as a sweet side, and sometimes warm from the oven with a scoop of vanilla ice cream melting over the top as dessert. Either way, it disappears fast.
If you grew up in the South, you already know we don’t always draw a hard line between sweet and savory at the dinner table. And this cobbler fits right into that tradition.
Quick Tip: Measuring Flour the Right Way
I used to just scoop flour straight from the bag, no questions asked. But once I started baking more, I realized how much that little habit was messing with my recipes. Too much flour and the topping turns dry; too little and it won’t hold together.
Now I always use a dry measuring cup and spoon the flour in lightly before leveling it off with a butter knife. It might sound fussy, but trust me—it makes a difference. The dough should look crumbly and a bit sticky, not like cookie dough and not like sand. Somewhere in between.
If it looks like little clumps that hold their shape when you pinch them, you’re right on track.
Make It Ahead for Holiday Ease
This is one of those dishes you can prep ahead if you’re cooking for a crowd. You can roast the sweet potatoes a day in advance and keep them chilled. Just mix everything together when you’re ready to bake, add the topping, and pop it in the oven. It holds up beautifully and makes the whole house smell like something special is happening.
How We Serve It at Home
At our house, we sometimes eat this straight from the pan while it’s still warm—spoons in hand, no plates. But if guests are over, I’ll scoop it into little ramekins with a dollop of whipped cream or ice cream. A drizzle of maple syrup never hurts either.
It’s sweet but not overly sugary, which makes it easy to pair with other rich holiday dishes. Honestly, you could even sneak it onto the brunch table with a hot cup of coffee.
Leftovers? Rare, But Worth Saving
If by some miracle you have leftovers, store them in an airtight container in the fridge. It keeps well for up to 3 days. Just warm it in the oven or microwave, and it’s almost as good as fresh.
I wouldn’t freeze it, though—the texture of the sweet potatoes changes a bit and the topping doesn’t hold up as nicely.
Sweet Potato Cobbler
There’s something so nostalgic about a bubbling cobbler—especially one with sweet potatoes. This cozy bake brings together warm spices, tender slices of sweet potato, and a golden, biscuit-like topping that’s rustic and unfussy. It’s a favourite in my kitchen, whether it’s showing up next to roasted turkey or quietly stealing the spotlight as dessert.
Ingredients
For the sweet potato base:
- 2 lbs sweet potatoes, peeled and sliced ¼-inch thick
- 4 cups water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup granulated sugar
For the dough topping:
- 1½ cups White Lily self-rising flour (or your favorite self-rising)
- ½ cup packed light brown sugar (plus 2 tablespoons for topping)
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold
- ¼ to ½ cup milk
Instructions
- Start by preheating your oven to 350°F. Lightly grease a 9x13-inch baking dish and set it aside.
- In a medium saucepan, combine sliced sweet potatoes, water, sugar, cinnamon, and ginger. Bring everything to a gentle boil, then lower the heat and simmer uncovered for 10–12 minutes. You want the potatoes to be tender but not falling apart. Once done, scoop out the potato slices with a slotted spoon—don’t toss the cooking liquid just yet.
- While the potatoes are simmering, prepare the dough. In a mixing bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Slowly add milk, a little at a time, stirring until the dough just comes together. It should be a bit sticky and crumbly, not too wet.
- Crumble about a third of the dough into the bottom of your prepared baking dish. Layer the sweet potatoes evenly on top. Measure out 1 cup of the reserved cooking liquid and drizzle it over the potatoes. Finish by crumbling the remaining dough across the top and sprinkling with 2 tablespoons of brown sugar.
- Pop it in the oven and bake for around 40 minutes, or until the top is golden brown and the dough is fully cooked. Let it rest for 10 minutes before serving so the sweet sauce can thicken slightly.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 304Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 265mgCarbohydrates 62gFiber 4gSugar 35gProtein 4g
Final Thoughts
This Sweet Potato Cobbler has become a cozy-weather staple in our home. It’s unfussy, comforting, and hits that sweet spot between dessert and side dish. Whether you serve it at Thanksgiving or on a quiet Sunday evening, it brings that homemade goodness to the table without a ton of effort.
I hope you enjoy making it—and more importantly, sharing it with the people you love.
Try Other Sweet Potatoes Recipes:
