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Grandma’s Southern Sweet Potato Cobbler

Close-up of a rich slice of sweet potato cobbler on a white plate, dusted heavily with cinnamon sugar.
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Make this classic Southern Sweet Potato Cobbler with a warm, spiced filling and a buttery, flaky topping. It is a simple, comforting dessert perfect for holidays or any gathering.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced (about 5 large)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 box refrigerated pie crusts (2 crusts total)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Ground cinnamon for garnish

Instructions

  1. Preheat your oven to 400 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Place the diced sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain the potatoes well.
  3. In a large bowl, mash the cooked sweet potatoes until smooth.
  4. Add the granulated sugar, brown sugar, melted butter, milk, eggs, vanilla extract, cinnamon, nutmeg, allspice, and salt to the mashed sweet potatoes. Mix until the filling is smooth and well combined.
  5. Unroll one pie crust and carefully place it in the bottom of the prepared baking dish. Press it gently into the corners.
  6. Pour the sweet potato filling evenly over the bottom crust.
  7. Unroll the second pie crust. You can either place it over the filling as a top crust or cut it into strips to create a lattice or simple topping design. If using a full top crust, cut several slits in the top to allow steam to escape.
  8. Brush the top crust or strips lightly with the egg wash. Sprinkle lightly with ground cinnamon.
  9. Bake for 40 to 50 minutes, or until the crust is golden brown and the filling is set. If the crust begins to brown too quickly, loosely cover the edges with aluminum foil.
  10. Remove from the oven and let the cobbler cool on a wire rack for at least 30 minutes before serving. Serve warm.

Notes

  • For a richer flavor, substitute 1/4 cup of the milk with heavy cream.
  • If you prefer a flakier, more traditional cobbler topping, you can use your favorite biscuit or pastry dough recipe instead of the refrigerated pie crusts.
  • Serve this warm sweet potato cobbler with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Nutrition

Find it online: https://devourdish.com/sweet-potato-cobbler-recipe/