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.