Southern Sweet Potato Cobbler is a traditional recipe particularly famous in Mississippi and all over the deep South. I just love Cobblers. Have you tried my Caramel Apple Cinnamon Pecan Cobbler, Warm Pear Cranberry Cobbler, Moist Peach Cobbler Coffee Cake Muffins
I think in the fancy world of today, people might have forgotten this recipe, or maybe new and fancy recipes have taken over this recipe. But, there is something so comforting about baking a traditional recipe for Thanksgiving. Especially the soul comforting Southern Recipes such as this Southern Fried Apples or this Southern Fried Corn or this Southern Buttermilk biscuit are still one of those recipes that feels amazing and nostalgic. Yes! It touches your heart and soul.
Why should you bake this Comforting Southern Sweet Potato Cobbler?
For starters, you are sure of the recipe. You know, it has worked wonders in the past. And, you are sure that it is gonna be hit tonight.
Secondly, it's a way to bring alive the glorious past and re-live it today.
And, lastly, that gorgeous old-fashioned taste. I am sure your taste buds are gonna make you travel down your memory lanes.
Southern Sweet Potato Cobbler
Sweet Potato Cobbler is such a nostalgic recipe that whenever I bake this at my home, I go back to my childhood. I trace back to those gorgeous olden days when things were simpler and I used to learn new recipes from my nanna in her gorgeously rustic country style cozy kitchen 🙂
There is something so amazing about making those forgotten old recipes again and again. Especially for a day like Thanksgiving when we honor our traditions.
So, this Thanksgiving makes this Old-fashioned Southern Sweet Potato Cobbler. When you place it on the dinner table, people will go crazy about it.
In my home, I make this as often as I can. Because I just love Cobblers. I love its smell. I love its taste. I love how uncomplicated it can be. And how wonderful my home smells when a Cobbler is baking in my oven! mmm.. That Cinnamon Aroma is to die for!
What will you need to make an Old-Fashioned Southern Sweet Potato Cobbler?
- Sweet Potatoes - Of course, the star of the show. In this recipe, I prefer fresh Sweet Potatoes. You can also use canned Sweet Potatoes. But, over the years of baking this recipe, I have seen that canned ones are rather too soft. And, in my house, people do not like that.
- 1 Stick of Unsalted Butter - This equals 8 tablespoons or 1/2 cup or 4 fluid ounces.
- 1 and 1/2 Cup of All-Purpose Flour
- 1 and 1/2 Teaspoon of Baking Powder - Or 1 tablespoon of Baking Soda
- 1/4 Teaspoon Salt
- 1 cup Granulated Sugar
- 1/2 cup Buttermilk - Don't have Buttermilk, don't fret, Just combine 1/4 cup of Whole Milk with 2 tablespoon of Cider Vinegar or any Vinegar you have. Mix it and you just made Buttermilk all by yourself 🙂
To Make the Syrup:
- 3/4 Cup Granulated Sugar
- 3/4 Cup Light Brown Sugar
- 1/2 Cup of water that was used to cook the sweet potatoes
- 1 Teaspoon Pure Vanilla Extract - Can Replace with an Equal amount of Bourbon if you wish to
- 2 Tablespoons of AP Flour
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Grated Nutmeg
- 1/4 Teaspoon Cloves
How to make Sweet Potato Cobbler?
- First, wash and scrub the Sweet Potatoes. Peel them and slice them into 1/2 inch thick rounds. Put them in boiling water. Cover the pan and cook them until they are tender but firm in the center. It takes about 10-minutes on medium-low heat. Once they are tender but firm in the center strain them. But, reserve 1/2 cup of the water.
- Now take another bowl and mix Brown Sugar, Granulated Sugar, AP Flour, Vanilla, Ground Cinnamon, and Grated Nutmeg and the remaining water that you had saved while cooking the Sweet Potatoes. Stir well and your syrup will be ready.
- Pour it into a 9x13 inch greased baking dish.
- Grab another bowl and mix AP flour, baking powder, salt, sugar, and cold butter. You can also use shortening in place of Butter, for this process. Or you can also use both butter and shortening for a better texture of the Biscuit. The idea is to make a buttery pie crust. But make sure the butter is cold. Now use a pastry blender to cut the butter. Make sure it resembles coarse crumbs. (You can also pulse the Butter with AP Flour, Baking Powder, Salt, and Sugar in the Food Processor until it resembles a coarse mealy texture).
- Add a little Buttermilk gradually so that it comes together. Buttermilk will make sure that your cobbler has that gorgeous sheen. Do not overwork on the dough. Just make sure that it comes together and looks like a ball. Now roll it to about 9x13 inch size or just flatten it out on a flour-dusted surface and spread it with your palms and place it on the Sweet Potato filling.
- Cut slits on the top so that the Sweet Potato oozes out from those openings. Brush butter on top and sprinkle some coarse Sugar for that extra bit of shine and taste.
- Bake this for about 40-45 minutes or until the top is golden brown.
Other Variations of this recipe:
- You can also keep the pie crust below and then pour the syrupy filling on the top. However, as my Nanna said, a Cobbler always has the biscuit on the top.
- If you prefer you can also cut the pie crust in the form of lattice and arrange it on your sweet potato. It will make it look like a pie but it is actually a Cobbler.
So, this is all about this fabulous Southern Sweet Potato Cobbler. I hope you like this recipe and shall make it. If you happen to make this recipe, tag me with #recipemagik on Instagram. Also, comment your opinions below and rate this recipe.
Southern Sweet Potato Cobbler
- 4 Large Sweet Potatoes wash, peel and slice them into 1/2 inch rounds
- Lightly saltwater for boiling the sweet potatoes
- 1 Stick Unsalted Butter 8 Tablespoons or 1/2 Cup cut into small cubes and some more for brushing on top
- 1½ Cup All-Purpose Flour 180g + some more for flouring the surface
- 1½ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Granulated Sugar 200g
- ½ Cup Buttermilk 120g
To Make the Syrup
- ¾ Cup Granulated Sugar 150g
- ¾ Cup Light Brown Sugar 150g
- 2 tablespoon AP Flour 15g
- ½ Cup Hot Water that was used to cook the sweet potatoes
- 1 Teaspoon Pure Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Cloves
- Coarse Sugar for sprinkling on top
- Preheat oven to 400 degrees F and First wash, scrub, and peel sweet potatoes. Slice them into thin 1/2 inch rounds.
- Put them in a heavy saucepan of boiling water. Cover the pan and cook until it's tender. It should be firm in the center. This takes about 10-minutes on medium-low heat. However, it also depends on the number of sweet potatoes. Once they are done, strain the water leaving about 1/2 cup of hot water. We are gonna use it in the next step.
- Take another medium-sized bowl and mix brown sugar, granulated sugar, flour, vanilla, cinnamon, grated nutmeg, and ground cloves. Once the sweet potatoes are done add them into this syrup along with the remaining hot water. Stir well and pour this into a greased 9x13 inch baking dish.
- Take another medium-sized bowl and mix flour, baking powder, salt, sugar and cold butter. Use a pastry blender to cut butter. Bring it to a coarse mealy consistency. Add a little buttermilk gradually so that everything comes together. You can also pulse this in the food processor. Do not overwork on the dough. It should come together like a ball. Now roll it slightly to give it about 9x13 inch length. And place it on the sweet potato filling.
- Cut slits on the top so that the sweet potato oozes out from those openings. Brush butter on the top and Sprinkle coarse sugar. Bake at 400 degrees F for 40-45 minutes or until the top is golden brown. Serve with a scoop of Whipped Cream or Vanilla Ice Cream on top.