Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Sweet Potato Cobbler

4

125 min

Sweet Potato Cobbler

Sweet Potato Cobbler Photo 1

Time

125 min

Serving

12 persons

Calories

621

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This delicious sweet potato cobbler has a warm-spiced sweet potato filling and is great for fall and the holidays.

Ingredients

  • sweet potatoes, peeled and: 6 piece (cut into cubes)
  • water, or as needed to cover: 5 cups
  • coconut sugar: 1 cup
  • white sugar: 1 cup
  • butter: 0.5 cup (cut into cubes)
  • vanilla bean paste: 2 tsp
  • ground cinnamon: 1 Tbsp
  • ground allspice: 2 tsp
  • ground cloves: 2 tsp
  • ground ginger: 1 tsp
  • cardamom: 1 tsp
  • ground nutmeg: 1 tsp
  • all-purpose flour: 3 Tbsp (or as needed)
  • refrigerated pie crusts: 4 piece
  • white sugar: 1 Tbsp
  • ground cinnamon: 2 tsp

Metric Conversion

Stages of cooking

Sweet Potato Cobbler Photo 21
Sweet Potato Cobbler Photo 32
Sweet Potato Cobbler Photo 43
Sweet Potato Cobbler Photo 54
Sweet Potato Cobbler Photo 65
Sweet Potato Cobbler Photo 76
Sweet Potato Cobbler Photo 87
Sweet Potato Cobbler Photo 98
Sweet Potato Cobbler Photo 109
  1. Place sweet potatoes and water in a large Dutch oven, and place over medium heat. When steam begins to rise from the pot, add in coconut sugar, white sugar, butter, vanilla bean paste, 1 tablespoon cinnamon, allspice, cloves, ginger, cardamom, and nutmeg. Continue to cook just until potatoes are easily pierced with a fork, about 20 minutes. Turn heat to a very low simmer.
    Sweet Potato Cobbler Photo 2
  2. Working quickly, remove about 1/2 cup liquid from the pot to a small bowl; whisk in 3 tablespoons flour thoroughly until a paste the consistency of thick pancake batter is formed, without lumps, adding additional flour if needed.
    Sweet Potato Cobbler Photo 3
  3. Stir flour paste, 1 tablespoon at a time, into sweet potatoes, until sweet potato mixture is thickened and no longer runny. Stir gently until well incorporated. Remove from heat, cover, and allow to cool and thicken for about 15 minutes.
    Sweet Potato Cobbler Photo 4
  4. Preheat the oven to 350 degrees F (180 degrees C). Line the bottom and sides of a deep dish 9x13-inch baking pan with 2 of the pie crusts. Using a fork, poke holes all over the crust.
    Sweet Potato Cobbler Photo 5
  5. Bake in the preheated oven until crust begins to turn golden, about 10 minutes. Remove from the oven; do not turn oven off.
    Sweet Potato Cobbler Photo 6
  6. Using a slotted spoon, add enough sweet potatoes into the baking pan to generously fill crust, mounding them slightly toward the center of the pan. Scoop the cooking liquid over sweet potatoes until crust is full but not overflowing. Set any remaining sweet potatoes and liquid aside for another use.
    Sweet Potato Cobbler Photo 7
  7. Roll out the 2 remaining pie crusts on a lightly floured surface. Cut into 3/4-inch strips using a sharp knife or pizza cutter. Weave strips into a lattice design on top of sweet potatoes.
    Sweet Potato Cobbler Photo 8
  8. Stir together 1 tablespoon sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the pie crust.
    Sweet Potato Cobbler Photo 9
  9. Return to the oven and bake until top crust is golden brown and filling is thickened and bubbly, 30 to 40 minutes.
    Sweet Potato Cobbler Photo 10

How did you like this article?

You may also like