Sweet Potato Cobbler is a classic Southern American dessert. Sweet potatoes are baked in their own juices and topped with a buttery crust full of cinnamon, nutmeg and cloves flavor. Served with a dollop of vanilla ice cream on top. Perfect for the summer!
Every single week we visit various shops numerous times and buy dozens of products. Our main focus is on the staples, on the things we are familiar with for a very long time. We do know that there are thousands of other products we have never tried before, but hey, you can’t buy everything! Or maybe you can, but there is no time and no energy to experiment with new things.
I don’t know about you, but sometimes, maybe once a month or so, I am in the mood for some food experiments. I go through the shelves full of exotic veggies and fruits and try to find something that looks edible to me, ha! That’s how few years ago I stumbled upon sweet potatoes. Yes, you heard me right. Sweet. Potatoes. I can imagine some of you reading this stuff with a puzzled look on your faces! Sweet potatoes? Exotic? Are you kidding, girl? It’s the simplest veggie you can find! Well, maybe it’s common for you, but in my country it is exotic and really expensive. I bet the majority of my country’s people have never tried it in their lives!
When I did try sweet potatoes though, I immediately fell in love. They are not only tasty, but also full of vitamins! I think my first experience with this veggie is even documented in this blog. Yes, I am pretty sure about it. This Lemon Rosemary Chicken Breast with lemon-y sweet potatoes was the very first time my taste buds were graced by this goodness. From then I tried many amazing sweet potato dishes, but somehow they didn’t make it to the blog. Today I am going to correct this mistake. Meet the fantastic Sweet Potato Cobbler. Straight from the Southern part of the United States!
This cobbler is pure heaven. Just imagine. Boiled sweet potatoes sitting comfortably in their own juice infused with cinnamon, ginger and orange zest and topped with aromatic buttery crust full of cinnamon, nutmeg and cloves flavor. It just can’t be better. So comforting, so good! These guys from the South definitely know how to prepare sweet potatoes!
Enough words. You just have to try this sweet potato cobbler. I’m serious. As if it wouldn’t be enough, this awesomeness is topped with a vanilla ice cream! Perfect summertime dessert. Summer is almost here – prepare for it!
- 2 lb (900g) sweet potatoes
- 4 cups water
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 2 teaspoons orange zest
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- 1¼ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons butter, melted
- ½ cup buttermilk
- ½ teaspoon vanilla extract
- 1 tablespoon brown sugar, for sprinkling
- The filling. Peel the sweet potatoes, half, and slice them into about ¼ half circles. Place in a saucepan with 4 cups of water.
- Stir in the white and brown sugar, cinnamon, ginger, orange zest, salt and butter. Bring to a boil, reduce heat and simmer uncovered for about 10-12 minutes. Sweet potatoes should be tender, but still firm.
- Grease a large baking dish or a large cast iron skillet. Transfer the cooked potatoes to the baking dish (it's better to use a slotted spoon for that, because we want to leave liquid in the saucepan). Turn the heat on the saucepan to high and boil, stirring occasionally, until the liquid is reduced by half and slightly thickened. It should take about 15-20 minutes and you should get about 1 cup of the liquid. Pour it over the sweet potatoes in the baking dish.
- The crust. Combine the flour, cinnamon, nutmeg, cloves, sugar, baking powder and salt together. Stir. In a separate bowl whisk the butter, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- The assembly. Divide the crust mixture into pieces (I got about 8) and put over the top of the sweet potatoes. Sprinkle with 1 tablespoon of the brown sugar on top.
- Bake for about 30-35 minutes, or until the crust is cooked through and golden brown. Enjoy!