Best Sweet Potato Cobbler Recipes

SWEET-POTATO COBBLER

Steps:

• Make filling:
• Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
• Make dough and bake cobbler:
• Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
• Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
• Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.
• Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
• Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
• Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).

SWEET POTATO COBBLER

Steps:

• 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. , Preheat oven to 400°. 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 until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.

SWEET POTATO COBBLER

Steps:

• In a large saucepan cover sliced sweet potatoes with lightly salted water.
• Bring to a boil, reducing to a simmer.
• Cook for 7 minutes or until tender but still firm.
• Drain reserving 2 cups of the cooking liquid.
• In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
• Keep stirring until the sugar is disolved.
• Add butter and melt.
• Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
• Remove from heat.
• Layer the sweet potato slices in a 8x10 inch glass dish.
• Pour syrup over the potatoes.
• Cut pastry lattice style and top cobbler.
• Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.

EASY SWEET POTATO COBBLER

Steps:

• 1. Melt butter in a 9x13 inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour over the melted butter. Do not stir. Mix remaining ingredients and spread evenly over melted butter and batter. Do NOT Stir. Bake at 350? for 45 minutes or until lightly browned.

SWEET POTATO COBBLER DESSERT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 3 cups white sugar, flour, milk, and baking powder together in a bowl. Mix sweet potato, remaining 3 cups white sugar, water, brown sugar, vanilla extract, and cinnamon together in second bowl.
• Pour melted butter into a 2 1/2-quart baking dish. Pour in flour mixture, followed by sweet potato mixture; do not mix into the flour batter.
• Bake in the preheated oven until set, about 1 hour.

SWEET POTATO COBBLER

Steps:

• Combine sweet potatoes, sugar, vanilla extract, cinnamon stick, and water to cover in a medium pot over medium heat. Bring to a simmer and cook until sweet potatoes are barely tender, 8 to 10 minutes. Remove from heat, discard cinnamon stick, and strain potatoes. Allow potatoes to cool slightly.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate, baking dish, or casserole dish of your choice.
• Combine flour, sugar, baking powder, and salt for crust in a mixing bowl. Cut cold butter into the mixture until crumbly. Stir in egg and vanilla.
• Combine warm potatoes, brown sugar, pumpkin pie spice, and cornstarch in a separate bowl; mix until thoroughly combined. Spoon filling into the prepared pie plate and spoon crust mixture over top.
• Bake in the preheated oven until crust is golden brown and filling is bubbly, about 35 minutes.

SWEET POTATO COBBLER

Steps:

• 1. In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
• 2. Drain, reserving 1 1/2 cups of cooking liquid.
• 3. Layer potatoes in a greased 13 inch x 9 inch baking dish.
• 4. Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
• 5. Add reserved liquid and dot with butter.
• 6. For the pastry, combine flour and salt. Add shortening.
• 7. Cut in shortening until the mixture resembles coarse crumbs.
• 8. Gradually add in water, toss with a fork until ball forms.
• 9. On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
• 10. Place over sweet potato filling; cut slits in top.
• 11. Brush with butter; sprinkle with sugar.
• 12. Bake at 400 degrees for 30-35 minutes or until top is golden brown.
• 13. Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum

THE SOUTH'S BEST SWEET POTATO COBBLER

Steps:

• In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
• Layer sweet potatoes in a greased 13-in. x 2 inches 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, toss 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 melted butter; sprinkle with sugar.
• Bake at 400F for 30-35 minutes or until top is golden brown.

SWEET POTATO COBBLER

Steps:

• Pierce sweet potatoes several times with a fork, and place on a baking sheet.
• Bake 400 degrees for 1 hour on until done; cool slightly.
• Peel and cut into 1/4 inch slices.
• Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice.
• Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg.
• Sprinkle over sweet potato.
• Dot with 6 tablespoons butter.
• Cobbler:.
• Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly.
• Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened.
• Shape into a ball.
• Roll pastry into a 13x9-inch rectangle.
• Place over sweet potato mixture, sealing edges.
• Cut slits in top to allow steam to escape.
• Microwave remaining 2 tablespoons butter until melted.
• Brush butter over crust, and sprinkle with 2 teaspoons sugar.
• Bake 400 for 1 hour or until golden.
• Serve warm with whipped cream.

SWEET POTATO COBBLER

Steps:

• 1. In a larger bowl, using a fork or pastry blender, cut the shortening into the flour until it resembles coarse meal.
• 2. Whisk together the egg, vinegar and 1 cup of ice water in a small bowl. Pour into the flour mixture. Mix first with a wooden spoon and then your hands into a dough.
• 3. Form dough into 3 balls, wrap each in plastic wrap and refrigerate.
• 4. Put potatoes, sugar (reserve 1 TBS for later) nutmeg, and 6 cups of water into a large pot; bring to a boil over high. Reduce heat and simmer until potatoes are just tender. Remove from heat
• 5. Preheat oven to 400 degrees. Grease a 9x13 baking dish.
• 6. Roll a dough ball out into a 10x13 rectangle and cut lengthwise into 3 equal strips. Line ONLY the sides of the pan with dough strips, pressing them together where the sides meet.
• 7. Bake until crust is a light golden color.
• 8. Remove pan from oven, fill with half of the sweet potatoes and their water, and dot with 6 TBS. of the butter.
• 9. Roll the second dough ball out into a 10x13 rectangle; drape it over the potatoes. Melt 4 Tbsp. of the butter and brush dough with half of it.
• 10. Bake until golden brown
• 11. Remove pan from oven, top with the remaining sweet potatoes and water and dot with remaining 6 Tbsp. of butter.
• 12. Roll remaining dough ball out into a 10x13 rectangle, drape it over the potatoes. Brush with remaining melted butter.
• 13. Bake until golden brown, 25-30 min.
• 14. Remove cobbler from oven and sprinkle with reserved cinnamon and sugar. Let cool completely. Good luck we always eat ours warm !

NEW SWEET POTATO COBBLER

Steps:

• Preheat oven to 450 degrees.
• In a dutch oven, cook sweet potatoes in boiling water until almost tender.
• Remove the sweet potatoes from the water and place in a deep baking dish.
• Pour the remaining liquid from the dutch oven over the sweet potatoes in the baking dish.
• Combine sugar, nutmeg, cinnamon, orange zest and orange juice.
• Pour over the sweet potatoes.
• Dot top of potatoes with butter.
• Cover potatoes with the pie crust and pinch all edges.
• Cut slits in the top of the crust.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 375 degrees and bake 15-20 additional minutes.
• Serve warm.

MELINDA'S SWEET POTATO COBBLER

Steps:

• 1. for the dumplings: cut 1 stick butter into flour with a pastry blender until mixture resembles course meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 3-4 times. Roll out dough with a rolling pin and cut into strips. Cut the strips into smaller pieces for dumplings. Leave about 4 strips whole so you can lay them on top of the cobbler before baking.
• 2. Peel and cut up about 3 small to medium size sweet potatoes. Run enough water in your pan to just cover the sweet potatoes. Bring to a boil. Boil for about 8 minutes or until potatoes are done but still firm. Lift potatoes out of the water using a slotted spoon and set aside. Reserve water.
• 3. Preheat oven to 350*. Put 1/2 stick butter in a 13x9 casserole dish and place in oven while it preheats so the butter will melt.
• 4. To the reserved water add 1 stick butter, sugar, brown sugar, vanilla, and cinnamon. Cook over medium heat until butter melts and sugar dissolves, stirring constantly. You will have a syrupy consistancy. Add small dumpling pieces to the liquid. Boil until the dough firms up a little. Be careful to just gently stir the dumplings so they don't fall apart. Add the potatoes back in with the dumplings and gently mix together but being careful not to break up the dumplings or the potatoes.
• 5. Pour the mixture into the casserole dish with the melted butter. Top the cobbler mixture with the long dumpling strips. Bake for 45 minutes.
• 6. Spread some more butter on top of the browned strips on top of the cobbler and sprinkle with a little sugar. Put under broiler for a minute or so until the strips are browned. Delicious warm or cold or served with vanilla ice cream!

ANNIE'S SWEET POTATO COBBLER

Steps:

• 1. Preheat Oven to 350 degrees farenheit. Cook: Boil sliced sweet potato in water until tender, but not mushy. Remove sliced potato from liquid and set aside. Reduce heat to low. Add: Same amount of milk as you have water from the cooked potato, to the potato broth. Add: Large chunk of butter and stir in water/milk broth until melted. Add: Sugar, vanilla and nutmeg and stir.
• 2. While potato is cooking, prepare dumplings as follows: Mix: All dry ingredients for dumplings in a medium-sized bowl. Add: Shortening (or oil) and work into dry ingredients with a fork until mixed thoroughly. Add: Milk and work into dry ingredients until a dough ball is formed (add small amounts of milk as necessary). Roll out dough very thin onto floured surface. Cut dough into thin (approximately 1" wide) strips and break into 2-3" pieces, dropping pieces into hot broth.
• 3. Remove broth from heat and return cooked potato to mixture. Pour into a deep casserole dish. Place a prepared pastry crust (such as Pillsbury Pie Crust that comes rolled up in a box in the refrigerated section of grocery store, or make your own) on top of the casserole dish and crimp edges to seal cobbler. Dot crust (or brush with melted) butter, and sprinkle with sugar. Cut 4-5 slits in top of crust with a knife to prevent cobbler from boiling over in oven, and to vent steam. Bake at 350 degrees farenheit until crust is brown (approximately 20 minutes). Delicious served hot or cold.

SWEET POTATO COBBLER

Steps:

• 1. Spray dish with non-stick spray or wipe with vegetable oil. Line with 1 crust. Peel the potatoes and cut into thin slices. Arrange in crust. Combine sugar and flour. Add salt, water and nutmeg. Cut butter into pieces and toss evenly over mixture. Cover with the other crust. Dot with butter. Bake at 350°F for 45 minutes.