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Simply Organic Madagascar Pure Vanilla Extract -- 8 fl oz

Simply Organic Madagascar Pure Vanilla Extract
  • Our price: $29.99

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Simply Organic Madagascar Pure Vanilla Extract -- 8 fl oz

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Simply Organic Madagascar Pure Vanilla Extract Description

  • USDA Organic
  • Kosher
  • Vanilla Extract, a Gluten Free Food

No sugar added. Rich, butter smooth flavor. Made from Bourbon vanilla beans.

Free Of
GMOs, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic vanilla bean extractives in water, organic alcohol.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Sweet Potato Cobbler

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 in a White Bowl With a Scoop of Vanilla Ice Cream |

Sweet Potato Cobbler

  • 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
  1. Preheat oven to 350 degrees F. Grease 9x13 pan with nonstick cooking spray.
  2. Peel and chop sweet potatoes into 1/4-inch round slices.
  3. 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.)
  4. Cook covered for 10 minutes until sweet potatoes are soft but not falling apart. Turn off heat.
  5. Gently mix in brown sugar, melted butter, ground nutmeg, cinnamon and vanilla extract to sweet potatoes and water.
  6. Pour sweet potato mixture with liquid into greased pan and distribute evenly.
  7. 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.
  8. Stir milk into mixture until batter texture is thick and sticky.
  9. Scoop batter and arrange on sweet potatoes. (Note: Batter will expand. Leave about 1.5 inches between each scoop.)
  10. Bake 55-60 minutes, until crust is golden brown and most of the liquid is absorbed.
  11. Let cool 10 minutes.
  12. Serve warm with vanilla ice cream.
  13. Cover and store leftovers in refrigerator for 3-4 days.
  • 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.
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