Sweet Potato Cobbler
Y’all, Sweet Potato Cobbler legit doesn’t get enough shine. But once you try mine, you will be hooked for reals. I bake up sweet potatoes in a buttery sweet syrup until they are tender. Kinda like a pie, I add a flaky crust on the top and bottom.
- 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)
- 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, if you want more syrup, go up to 1 1/4 cup of orange juice)
- 1 teaspoon orange zest
- 2 teaspoon vanilla extract
- 1/3 cup unsalted butter
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.
- Add potatoes to a large pot with water and boil until just tender, not mushy though. Drain and allow the potatoes to cool to room temperature. The sweet potato boiling was about 8 minutes starting in cold water bringing up to a boil.
- Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a medium sized saucepan over medium heat. Next stir in the hot orange juice and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and the butter.
- Pour the mixture over the potatoes.
- Preheat the oven to 350 degrees. Grease a 9x13 inch sized baking dish.
- Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of the greased dish. SEE NOTES BELOW IF YOU WANT TO BLIND BAKE THE BOTTOM CRUST.
- Add the sweet potatoes on top of the crust.
- Roll out the final dough ball and decorate the top of the sweet potato cobbler how you see fit with the dough.
- Brush the top of the dough with egg wash then sprinkle lightly with ground cinnamon.
- Bake for 45-55 minutes or until the crust is beautifully golden brown. Cool down and serve.
Step 1: Whisk flour, sugar and salt together in a bowl then add cold butter cubes. Use your pastry cutter to cut in butter until crumbs form.
Step 2: Slowly add cold water into the dry ingredients until a ball of dough forms. Knead then cut into 2 sections and round into balls. Cover tightly with plastic wrap and pop in the fridge to rest.
Prepare the Sweet Potato Filling
Step 3: After boiling sweet potatoes, add sugar, cornstarch, and spices to a saucepan over medium heat. Next stir in the orange juice, and zest and bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and butter.
Step 4: Pour over the tender boiled sweet potatoes. Use a spatula to gently mix everything.
Assemble and Bake
Step 5: Remove one dough ball from the fridge, add flour to a working surface and place one unwrapped ball of dough on it. Using a rolling pin, quickly roll dough and place on the bottom and up sides of a greased dish. See notes for how to blind-bake if you want a crisper texture here.
Step 6: Pour the sweet potato filling on top of the pie dough and spread them out evenly with a spatula.
Step 7: Roll out remaining dough ball or get creative with how you want to top your cobbler. I like a nice lattice.
Step 8: After decorating the top of the cobbler, brush the top of the dough with egg wash then sprinkle lightly with ground cinnamon. Bake for 30-35 minutes at 350 F or until the crust is beautifully golden brown. Cool down and serve it up boos.
