Sweet Potato Cobbler Recipe

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Sweet Potato Cobbler Recipe
Sweet Potato Cobbler Recipe photo by Taste of Home
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Sweet Potato Cobbler Recipe

Read Reviews
5 2 2
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My grandmother used to make the best sweet potato cobbler, but, like many cooks, she didn't follow a recipe. I tried many cobbler recipes before I discovered this one. It's a favorite for church dinners and is a special treat at home.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
  • 3-1/2 cups water
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup butter, cubed
  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 6 tablespoons cold water
  • 2 tablespoons butter, melted
  • 4 teaspoons sugar
  • Whipped cream, optional

Directions

In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400° for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired. Yield: 10-12 servings.
Originally published as Sweet Potato Cobbler in Country October/November 1997, p49

  • 2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
  • 3-1/2 cups water
  • 1-1/2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup butter, cubed
  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 6 tablespoons cold water
  • 2 tablespoons butter, melted
  • 4 teaspoons sugar
  • Whipped cream, optional
  1. In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
  2. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400° for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired. Yield: 10-12 servings.
Originally published as Sweet Potato Cobbler in Country October/November 1997, p49

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Reviews forSweet Potato Cobbler

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MY REVIEW
AgentAndy User ID: 7506909 24330
Reviewed Nov. 26, 2013

"I used to make a sweet potato cobbler but lost the recipe probably 15 years ago. I have to say that I like this recipe better. I was in a hurry and accidentally mixed the sugar into the crust instead of sprinkling it on top. What an outstanding mistake! I will make this again."

MY REVIEW
cruiser58 User ID: 6248116 48889
Reviewed Oct. 2, 2011

"excellent just like my mom use to make,lost her recipe over the years,glad I found this."

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