Sweet Potato Cobbler

Article by Layla Khoury-Hanold

Sweet potatoes are a staple autumnal ingredient, but they take a starring turn in this easy, homey Southern dessert that could double as a holiday side dish. With our easy sweet potato cobbler recipe, you’ll learn how to make a cobbler batter, discover the secret ingredient in our spiced syrup, and master the key techniques for ensuring an airy, cakelike texture on top and caramelized sugar crust on the edges and bottom.

What is Sweet Potato Cobbler?

Sweet potato cobbler is a classic Southern dessert made with parcooked sweet potatoes enrobed in syrup and finished with a biscuit or batter/cakelike topping. Sweet potatoes are a dense vegetable, so our version calls for a light and airy cake-like batter instead of biscuits, which we found to be too heavy.

How to Make Sweet Potato Cobbler Like a Pro

Look for heavy, uniform-size sweet potatoes. Food Network Kitchen recipe developer Amy Stevenson advises choosing sweet potatoes that are heavy for their size and all about the same size. These are likely to be less starchy and have a creamier texture when cooked, and also all cook at the same rate.

Don't crowd the pan. “Cook the sweet potatoes in a large skillet so they parcook evenly and there is plenty of room for the sauce to reduce and become syrupy,” Stevenson says. “If it is too loose, the cobbler will be watery once baked.

Add citrus for an extra flavorful syrup. Fresh orange juice and zest add brightness to the spiced syrup and accentuate warming spices like cinnamon and nutmeg.

Spoon flour to measure to ensure a light batter texture. Scooping directly from the bag with a measuring cup compacts the flour, which results in dry baked goods.

Resist the urge to mix the batter. There’s a reason most traditional cobbler recipes call for melting butter directly in the baking pan, then adding the batter on top. “The butter combines with the syrup from the sweet potatoes to give the bottom and sides of the casserole a caramelized sugar crust,” Stevenson explains.

Add extra sugar to finish. The final sprinkle of cinnamon sugar on top of the batter gives the cobber a light, sugary crust. Turbinado sugar would also make for a crisp and pretty finish, Stevenson says.

Serving Suggestions and Variations

Southern sweet potato cobbler is best served warm from the oven and can be topped with whipped cream or a scoop of vanilla, caramel or cinnamon ice cream. Sweet potato cobbler can also be served as part of a holiday meal as a sweet-leaning side, similar to the classic sweet potato casserole with marshmallows.

How to Store Sweet Potato Cobbler

Leftovers sweet potato cobbler will keep in the refrigerator for several days stored in an airtight container, but Stevenson says that it is best enjoyed the day it is made.