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Carla’s Classic Southern Sweet Potato Cobbler

A close-up of a thick slice of sweet potato cobbler with a flaky, cinnamon-dusted top crust.
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Make this classic Southern Sweet Potato Cobbler with a tender, spiced filling and a flaky pie crust topping. It is a comforting dessert perfect for holidays or any cozy evening.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced (about 5 large)
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) 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 double-crust pie dough (for topping)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Ground cinnamon for garnish

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 the potatoes are very 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 well combined and smooth. This is your sweet potato filling.
  5. Roll out one half of the pie dough to fit the bottom of your prepared baking dish. Press the dough into the bottom of the dish. Pour the sweet potato filling evenly over the bottom crust.
  6. Roll out the second half of the pie dough. You can cut this into strips to create a lattice top, or cut out shapes, or place it over the top as a solid sheet. If using a solid sheet, cut several slits in the top to allow steam to escape.
  7. Crimp the edges of the top and bottom crusts together to seal. 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 crust starts to brown too quickly, loosely cover the edges with foil.
  9. Remove the cobbler from the oven and let it cool on a wire rack for at least 30 minutes before serving. This allows the filling to firm up.
  10. Serve warm with vanilla ice cream or whipped cream.

Notes

  • For a richer flavor, substitute the milk with evaporated milk.
  • If you prefer a simpler topping, use store-bought refrigerated pie crusts.
  • If you do not want to use a bottom crust, simply grease the dish well and pour the filling directly into the dish before topping with the crust.

Nutrition

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