Sweet Potato Cobbler Recipe
Warm, creamy sweet potatoes with a buttery golden crust—a classic cobbler that brings cozy flavor to your table. Serve with vanilla ice cream for the ultimate treat!
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Why Sweet Potato Cobbler Hits the Spot
There’s just something about sweet potato cobbler that brings on a serious sense of comfort. It’s more than the creamy texture or the warm spices—it’s the memory of walking into a house filled with the smell of baking sweet potatoes and sugar, knowing there’s a rustic dessert coming out of the oven soon.
What makes this cobbler a regular on my table? Well, for starters:
- it balances nostalgia and taste—each bite reminds me why classics stick around.
- the texture combo—flaky crust, creamy filling—is just unbeatable.
- it’s not cloyingly sweet—the brown sugar brings the depth without overpowering the natural flavor of the sweet potatoes.
Trust me, serve this up warm with a scoop of vanilla ice cream, and you’ll understand why this is my go-to for any get-together, or just an ordinary night when something sweet is in order. The way that cold ice cream melts over the still-warm cobbler is just...
If you’re looking for a dessert that checks every comfort box, this is the one to make. Enjoy those autumn spices any time of year!
Delicious Sweet Potato Cobbler
Creamy roasted sweet potatoes spiced with cinnamon and nutmeg, nestled in a flaky crust. The perfect cozy dessert for any occasion.
Ingredients
Instructions
- 1
Preheat the oven to 350°F (175°C). Roast the sweet potatoes until tender, then let them cool before peeling and mashing.
- 2
In a large bowl, combine the mashed sweet potatoes, brown sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
- 3
Place the pie or cobbler crust in a baking dish. Pour the sweet potato filling into the crust, spreading it evenly.
- 4
Bake in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- 5
Allow to cool slightly before serving. Enjoy warm on its own or with a scoop of vanilla ice cream.
Notes
Roasting the sweet potatoes deepens the flavor.
Store-bought crust saves time, but homemade crust can make it extra special.
Letting the cobbler cool slightly makes it easier to slice and serve.
Nutrition Facts
Serves: 8 slices
Calories Per Serving: 320
Frequently Asked Questions About This Recipe
Yes, you can make it a day ahead. Let it cool, cover, and refrigerate. Warm it gently before serving for best flavor and texture.
You can use canned sweet potatoes in a pinch. Drain and mash before incorporating, but roasting fresh sweet potatoes delivers the best flavor.
As written, this recipe uses a traditional pie or cobbler crust which contains gluten, but you can substitute a gluten-free crust if needed.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm oven.
Yes, bake, cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.
