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Classic Southern Sweet Potato Cobbler with Buttery Crust

A square slice of vibrant orange sweet potato cobbler with a golden, crumbly topping, served on a white plate.
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This is the classic Southern Sweet Potato Cobbler recipe you need for the holidays or any cozy night. It features a spiced, tender sweet potato filling topped with a flaky, buttery cobbler crust.

Ingredients

Scale
  • 3 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar (for crust)
  • 1 1/2 teaspoons kosher salt (for crust)
  • 1 1/2 cups unsalted butter, very cold, cut into cubes (3 sticks)
  • 1/2 to 2/3 cup cold water
  • 1 large egg, beaten with 1 teaspoon of water (for egg wash)
  • Ground cinnamon for garnish
  • 3 pounds sweet potatoes, peeled and diced or sliced (about 5 large potatoes)
  • 1 cup granulated sugar (for filling)
  • 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

Instructions

  1. Prepare the sweet potatoes: Place the diced or sliced sweet potatoes in a large pot and cover with water. Bring to a boil and cook until very tender, about 15 to 20 minutes. Drain well.
  2. Mash the sweet potatoes until smooth. You should have about 4 cups of mashed sweet potato. Set aside to cool slightly.
  3. Make the cobbler crust: In a large bowl, whisk together the flour, 1 tablespoon of sugar, and kosher salt. Cut in the very cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gradually add the cold water, mixing just until the dough comes together. Do not overmix. Divide the dough in half, form each half into a disk, wrap in plastic, and chill for at least 1 hour.
  5. Make the filling: In a separate large bowl, combine the mashed sweet potatoes, 1 cup granulated sugar, brown sugar, melted butter, milk, 2 beaten eggs, vanilla extract, cinnamon, nutmeg, and allspice. Mix until everything is smooth and well combined.
  6. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  7. Assemble the cobbler: Roll out one disk of chilled dough on a lightly floured surface into a rectangle that fits the bottom of your prepared baking dish. Carefully place the dough into the dish and press it gently into the bottom. Pour the sweet potato filling evenly over the bottom crust.
  8. Roll out the second disk of dough. You can either place this over the top as a full top crust (cutting slits for steam to escape) or cut it into strips to create a lattice top. Place the top crust or lattice over the filling. Crimp the edges to seal.
  9. Brush the top crust lightly with the egg wash and sprinkle with a little ground cinnamon.
  10. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is set. If the crust starts browning too quickly, loosely cover the edges with foil.
  11. Let the sweet potato cobbler cool on a wire rack for at least 30 minutes before slicing and serving. This is a great sweet potato dessert with crust.

Notes

  • For the best flaky crust, make sure your butter and water are ice cold.
  • If you prefer a softer filling, use 2 1/2 pounds of sweet potatoes instead of 3 pounds.
  • Serve this comfort dessert recipes warm with vanilla ice cream or whipped cream.

Nutrition

Find it online: https://carlacooking.com/sweet-potato-cobbler-recipe-classic-southern/