Sweet Potato Cobbler is the kind of cozy dessert that feels like a warm hug after a long day. Picture tender, caramelized sweet potatoes bubbling away under a flaky, buttery crust—it’s basically autumn in a baking dish. This Sweet Potato Cobbler recipe takes everything we love about homemade comfort desserts and adds a nostalgic touch of Southern charm. Whether you’re hosting Thanksgiving, Sunday dinner, or just craving something sweet and soulful, this dish delivers every time. Plus, with simple pantry staples and a little love, you can whip this up without breaking a sweat (or your diet). Sweet Potato Cobbler isn’t just dessert—it’s a memory waiting to happen.
Table of Contents
What is Sweet Potato Cobbler?
Sweet Potato Cobbler is a classic Southern dessert that bridges the gap between pie and pudding. Think of it as the sweet, syrupy cousin of peach cobbler, only richer and heartier. Cubes or slices of tender sweet potatoes are baked in a luscious brown sugar sauce, flavored with cinnamon, nutmeg, orange zest, and vanilla. It’s all topped with a crisp, golden crust that soaks up the syrup while staying perfectly flaky. Historically, this dessert came from resourceful Southern cooks who turned everyday ingredients—sweet potatoes, sugar, and butter—into something magical. Every bite is silky, caramelized, and perfectly spiced, making it an irresistible treat for cozy nights or holiday tables.
Reasons to Try Sweet Potato Cobbler
Why should this Sweet Potato Cobbler make its way into your kitchen? For starters, it’s comfort food done right—warm, buttery, and sweet in all the right places. The orange juice adds a citrusy brightness that balances the sweetness, while the cinnamon and nutmeg bring cozy fall flavors that remind you of home. It’s also a fantastic make-ahead dessert, so you can prep it the night before and bake when ready.
And let’s be real—this dish wins every time with guests. Whether you’re feeding picky kids or impressing the in-laws, everyone grabs seconds. Plus, it pairs beautifully with vanilla ice cream or whipped cream. Want more cozy recipes like this? Check out our Crock Pot Candied Yams or No-Bean Turkey and Sweet Potato Chili for more soul-warming comfort.
Ingredients Needed to Make Sweet Potato Cobbler
For the Crust:
- 3 ¾ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 ½ tsp kosher salt
- 1 ½ cups cold unsalted butter (cubed)
- ½–⅔ cup cold water
- 1 large egg (beaten with 1 tsp water)
- Ground cinnamon for garnish
For the Sweet Potatoes:
- 3 lbs sweet potatoes, peeled and cubed
- 2 ½ cups light brown sugar
- 1 ½ tbsp cornstarch
- ½ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1–1¼ cup hot orange juice
- 1 tsp orange zest
- 2 tsp vanilla extract
- ⅓ cup unsalted butter
Instructions to Make Sweet Potato Cobbler
If you’ve ever wished someone would walk you through every part of a cobbler recipe without leaving you hanging mid-mix—this Sweet Potato Cobbler step-by-step guide is your new best friend. From making the crust to baking it to golden perfection, I’ve laid it all out in plain English. Grab your apron, preheat that oven, and let’s bake something worth bragging about.
Step 1: Prepare the Buttery Pie Crust
Let’s start with the foundation of this dessert—the flaky, buttery crust. In a large mixing bowl, whisk together your flour, sugar, and salt. This creates a balanced base so the sweetness doesn’t overpower the filling later on.
Next, add in your cold butter cubes. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it looks like coarse crumbs with a few pea-sized pieces remaining. That texture is what makes the crust flaky, not tough.
Slowly drizzle in cold water, one tablespoon at a time, stirring gently until the dough just comes together. You want it to hold when pressed but not feel sticky. Form it into two balls, wrap tightly in plastic wrap, and refrigerate for at least 35–45 minutes. This chill time is key—it solidifies the butter, helping create those irresistible golden layers once baked.
Pro Tip: If you’ve never made pastry before, check out our Creamy Mushroom Spinach Soup article, where I talk about timing and prep tips that also apply to crust-making. Planning ahead can save you a lot of stress on baking day.
Step 2: Cook the Sweet Potatoes Until Just Tender
Now for the star of the show—those gorgeous sweet potatoes. Peel and dice them into small cubes (or thin slices if you prefer a softer filling). Bring a large pot of water to a boil, toss in your sweet potatoes, and cook for about 8 minutes, starting with cold water.
The goal here isn’t mashed potatoes—it’s tender, slightly firm pieces that hold their shape once baked. Overcooking will make your filling mushy, and nobody wants a soggy cobbler! Drain them well and let them cool completely before moving on.
For other cozy dishes featuring this fall favorite, try my Ground Turkey Sweet Potato Skillet—a savory option that’s just as comforting but weeknight-friendly.
Step 3: Make the Brown Sugar Syrup
While your potatoes are cooling, grab a saucepan and start working on the syrupy magic that brings this Sweet Potato Cobbler step by step to life.
Combine the brown sugar, cornstarch, salt, cinnamon, and nutmeg over medium heat. Slowly whisk in the hot orange juice and add the orange zest. Stir constantly as the mixture thickens—it should bubble and coat the back of a spoon.
Once thick, remove it from the heat and stir in the butter and vanilla extract. The butter gives it richness, while the vanilla adds that homey warmth. Pour this glossy, fragrant syrup right over your cooled sweet potatoes and gently toss to coat. At this point, your kitchen will smell like a bakery and a holiday dinner all at once.
Step 4: Assemble the Cobbler Like a Pro
Preheat your oven to 350°F and grease a 9×13-inch baking dish. Roll out one ball of dough on a lightly floured surface until it’s about ⅓-inch thick. Carefully lift it into your dish, pressing it along the bottom and slightly up the sides.
If you like a crisper base, blind bake this bottom crust for 10 minutes first. (You can learn more about that in my Crock Pot Candied Yams post—it’s the same technique that gives the perfect texture.)
Next, spoon your sweet potato mixture evenly over the crust, making sure to drizzle that extra syrup over the top—it’s the good stuff! Roll out your second dough ball and place it over the filling. You can keep it classic with a full crust or go fancy with lattice strips. Brush with the egg wash, then sprinkle lightly with cinnamon for color and aroma.
Step 5: Bake and Let the Magic Happen
Place the cobbler in the preheated oven and bake for 45–55 minutes, or until the crust is a deep golden brown and the filling is bubbling around the edges. Resist the urge to dig in right away—the hardest part, I know. Let it rest for at least 30 minutes before serving so the syrup thickens and sets properly.
For an extra indulgent finish, serve your cobbler warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you love that mix of warm and creamy textures, you’ll also adore our Creamy Vegan Potato Soup—another dish that hits that cozy comfort sweet spot.
Step 6: Store and Reheat for Later Enjoyment
If you’re lucky enough to have leftovers (and that’s a big “if”), store your Sweet Potato Cobbler in the fridge, tightly wrapped, for up to 4–5 days. To reheat, simply place it in a 350°F oven for about 10 minutes, or until warm. You can even freeze it for up to 3 months.
And if you’re reheating from frozen, don’t worry about thawing—just go straight from freezer to oven. It’s that simple. For a quick meal pairing while it reheats, try our Autumn Harvest Beef Stew—savory and sweet heaven on one plate.
What to Serve with Sweet Potato Cobbler
Sweet Potato Cobbler shines solo, but if you really want to impress, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a fancier twist, drizzle a little caramel sauce or maple syrup over the top. It also pairs beautifully with Creamy Mushroom Wild Rice Soup or Autumn Harvest Beef Stew for a cozy, soul-satisfying meal.
Key Tips for Making Sweet Potato Cobbler
- Keep it cold: Cold butter equals flaky crust. Don’t skip the chill time.
- Blind bake for crispiness: If you prefer a sturdy bottom crust, pre-bake it for 10 minutes before adding the filling.
- Don’t overcook the potatoes: You want them tender but not mushy.
- Spice it your way: Love nutmeg? Go for it. Want extra citrus zing? Add more orange zest.
- Rest before serving: Let the cobbler cool for at least 30 minutes—it helps the syrup set and keeps the filling rich and thick.
Storage and Reheating Tips for Sweet Potato Cobbler
Store completely cooled Sweet Potato Cobbler covered in the fridge for up to 4–5 days. When ready to serve again, reheat at 350°F for about 10 minutes or until warm. For longer storage, freeze it in an airtight container for up to 3 months—just thaw overnight before reheating. Pro tip: if you’re reheating from frozen, pop it straight in the oven without defrosting!
FAQs
Can I make this ahead of time?
Yes! Assemble the cobbler and refrigerate it unbaked for up to 24 hours. Bake just before serving.
Can I use canned sweet potatoes?
Technically yes, but fresh sweet potatoes give a better texture and flavor.
Do I have to use orange juice?
Nope—you can swap it for apple juice or even a little maple syrup if you prefer a different sweetness profile.
Final Thoughts
This Sweet Potato Cobbler brings all the heartwarming flavors of home straight to your table. It’s simple, comforting, and bursting with soul—just like grandma used to make. Whether it’s a cozy fall evening or a family feast, this cobbler guarantees smiles and second servings. For more comforting recipes like this, check out Butternut Squash Chili with Turkey and Creamy Vegan Potato Soup. Now grab your rolling pin and make some sweet memories.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Sweet Potato Cobbler – A Southern Classic with a Buttery Twist
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
In this classic Southern-style Sweet Potato Cobbler, tender sweet potatoes caramelized in brown sugar and citrus are baked beneath a golden, flaky pie crust.
Ingredients
For the Crust
- 3 3/4 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups unsalted butter, VERY COLD, cut in cubes (3 sticks)
- ½–⅔ cup cold water
- 1 large egg, beaten with 1 teaspoon of water
- Ground cinnamon for garnish
For the Potatoes
- 3 pounds sweet potatoes, peeled and diced into small cubes or sliced (about 5 large sweet potatoes)
- 2 1/2 cups light brown sugar
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1–1 1/4 cup fresh orange juice, warmed until hot
- 1 teaspoon orange zest
- 2 teaspoon vanilla extract
- 1/3 cup unsalted butter
Instructions
1. In a medium sized bowl, add flour, sugar, and salt and whisk together to combine.
2. Add the butter cubes to the flour and use a pastry cutter to cut the butter into the flour mixture until various sized crumbs appear.
3. Slowly add the cold water into the flour mixture until a ball of dough forms. Start with ½ cup and add more as needed. Knead quickly to bring it together.
4. Divide dough into 2 balls, wrap in plastic, and refrigerate for 35–45 minutes.
5. Add sweet potatoes to a large pot with water and boil until just tender, about 8 minutes. Drain and let cool.
6. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and nutmeg. Stir in hot orange juice and zest, and bring to a boil while stirring.
7. Remove from heat and stir in vanilla extract and butter. Pour mixture over sweet potatoes.
8. Preheat oven to 350°F and grease a 9×13 inch baking dish.
9. Roll out one dough ball to ⅓ inch thick and press into the bottom and up the sides of the dish.
10. Add sweet potatoes and syrup mixture on top of the bottom crust.
11. Roll out the second dough ball and place over the top in desired design.
12. Brush with egg wash and sprinkle with cinnamon.
13. Bake for 45–55 minutes, or until crust is golden brown. Cool and serve.
Notes
To achieve a crispier bottom crust, blind bake it for 10 minutes at 350°F using pie weights or dried beans.
Store leftovers in the fridge for up to 4–5 days.
To reheat, bake at 350°F for 5 minutes per serving until warmed through.
To freeze, let cobbler cool completely, store in an airtight container, and freeze for up to 3–4 months.
