This holiday season, try a dessert that feels warmly familiar yet delightfully unexpected – sweet potato cobber. Sweet spud medallions stew in a juicy concoction of spices, brown sugar and butter while covered with dollops of biscuit topping. The result has more texture than the classic pureed pie, yet it includes all the fall flavors we anxiously await year-round. Add optional crisp to your cobbler by sprinkling granulated sugar before a quick visit under the broiler, then serve warm with vanilla ice cream.
Sweet Potato Cobbler
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 433 kcal
Ingredients
- 2 lbs. 4 sweet potatoes
- 2 cups water
- 1/4 tsp. salt
- 1 cup brown sugar
- 4 Tbsp. unsalted butter melted
- 1/4 tsp. ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
Biscuit topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick (1/2 cup) butter cold & diced
- 1 cup whole milk
Instructions
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Preheat oven to 350 degrees F. Grease 9x13 pan with nonstick cooking spray.
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Peel and chop sweet potatoes into 1/4-inch round slices.
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In large saucepan or 5 to 6-quart Dutch oven, add water and bring to boil over medium heat. Add sweet potatoes and salt. (Note: Water will not completely cover sweet potatoes.)
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Cook covered for 10 minutes until sweet potatoes are soft but not falling apart. Turn off heat.
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Gently mix in brown sugar, melted butter, ground nutmeg, cinnamon and vanilla extract to sweet potatoes and water.
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Pour sweet potato mixture with liquid into greased pan and distribute evenly.
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In large mixing bowl, whisk flour, sugar, baking powder and salt. Add butter cubes to dry mixture and use pastry cutter or two forks to combine into a coarse mixture.
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Stir milk into mixture until batter texture is thick and sticky.
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Scoop batter and arrange on sweet potatoes. (Note: Batter will expand. Leave about 1.5 inches between each scoop.)
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Bake 55-60 minutes, until crust is golden brown and most of the liquid is absorbed.
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Let cool 10 minutes.
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Serve warm with vanilla ice cream.
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Cover and store leftovers in refrigerator for 3-4 days.
Recipe Notes
- For stronger cinnamon flavor, increase cinnamon.
- Sweet potato mixture may appear watery before baking, but liquid is absorbed during baking.
- For a crisp topping: Once baking is done, slather cobbler with butter and sprinkle granulated sugar or cinnamon sugar. Broil on low for 2-3 minutes until sugar is melted.
- Grab these ingredients and more at Vitacost.com.
Nutrition Facts
Sweet Potato Cobbler
Amount Per Serving (1 g)
Calories 433
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 39mg13%
Sodium 247mg10%
Potassium 500mg14%
Carbohydrates 71g24%
Fiber 4g16%
Sugar 37g41%
Protein 5g10%
Vitamin A 13341IU267%
Vitamin C 2mg2%
Calcium 128mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.