Go Back
–+ servings
This Sweet Potato Cobbler is full of cinnamon, nutmeg and cloves flavor. Topped with a buttery crust and served with a dollop of ice cream on top! | yummyaddiction.com
Print Recipe

Sweet Potato Cobbler

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8
Author: Yummy Addiction

Ingredients

For the filling:

  • 2 lbs (900g) sweet potatoes
  • 4 cups water
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 teaspoons orange zest
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter , melted
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon brown sugar , for sprinkling

Instructions

The filling:

  • Peel the sweet potatoes, half, and slice them into about 1/4 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!