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Classic Southern Sweet Potato Cobbler with Buttery Pie Crust

Close-up of a thick slice of amazing sweet potato cobbler showing the rich orange filling and cinnamon-dusted crust.
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This recipe delivers a comforting, traditional Southern Sweet Potato Cobbler featuring a spiced sweet potato filling topped with a flaky, buttery crust. It is a perfect homemade dessert for holidays like Thanksgiving.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced (about 5 large)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 recipe for double-crust pie dough (enough for a top crust)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Ground cinnamon for dusting

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Place the diced sweet potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes well.
  3. In a large bowl, mash the cooked sweet potatoes until smooth. You can use a potato masher or an electric mixer for a smoother texture.
  4. Add the granulated sugar, brown sugar, melted butter, eggs, milk, vanilla extract, cinnamon, nutmeg, allspice, and salt to the mashed sweet potatoes. Mix until everything is combined well. This is your spiced sweet potato filling.
  5. Roll out half of your pie dough and carefully place it in the bottom of the prepared baking dish. Pour the sweet potato filling evenly over the bottom crust.
  6. Roll out the remaining pie dough for the top crust. Place it over the filling. Crimp the edges to seal the top and bottom crusts together. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust lightly with the egg wash and sprinkle with a little ground cinnamon.
  8. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is set. If the edges start to brown too quickly, cover them loosely with foil.
  9. Let the cobbler cool on a wire rack for at least 20 minutes before slicing and serving warm.

Notes

  • For a richer flavor, you can substitute 1/4 cup of the melted butter with browned butter in the filling mixture.
  • If you prefer a less traditional look, cut the top crust into strips and arrange them in a lattice pattern over the filling instead of a full top crust.
  • Serve this warm dessert with vanilla ice cream or freshly whipped cream for the best experience.

Nutrition

Find it online: https://cutcooktaste.com/sweet-potato-cobbler-recipe/