Description
A heartwarming Southern classic filled with tender sweet potatoes, buttery crust, and a rich, spiced syrup that melts in your mouth! Perfect for cozy gatherings, holidays, or anytime you crave old-fashioned comfort.
Ingredients:
4 large sweet potatoes, peeled and sliced (about 6 cups)
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
2 refrigerated pie crusts (or homemade pastry dough)
2 cups water
Optional: a drizzle of heavy cream for serving
Instructions:
Prepare the Sweet Potatoes
Peel and slice the sweet potatoes into medium-thick rounds.
Place them in a pot, cover with water, and bring to a boil.
Cook for about 10 minutes, just until tender but not mushy. Drain and set aside.
Duration: 15 minutes
Make the Syrup Mixture
In a saucepan, combine sugar, brown sugar, cinnamon, nutmeg, salt, and water.
Bring to a gentle boil, stirring occasionally, until sugar dissolves and the syrup slightly thickens.
Stir in the vanilla extract and melted butter for that rich flavor.
Duration: 10 minutes
Prepare the Crust
Roll out one pie crust and place it in the bottom of a greased 9×13-inch baking dish.
Bake at 350°F (175°C) for 10 minutes to firm it up slightly before layering.
Duration: 10 minutes
Assemble the Cobbler
Arrange half of the sweet potatoes evenly over the baked crust.
Pour half of the syrup mixture over them.
Place the second crust on top, then layer the remaining sweet potatoes and the rest of the syrup.
Dot with small pieces of butter for extra richness.
Duration: 10 minutes
Bake the Cobbler
Cover the dish with foil and bake at 350°F (175°C) for 30 minutes.
Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and bubbly.
Duration: 50 minutes
Cool and Serve
Let the cobbler rest for at least 15 minutes before serving to allow the syrup to thicken beautifully.
Serve warm with a drizzle of cream or a scoop of vanilla ice cream!
Duration: 15 minutes
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 380 kcal per serving | Servings: 8
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Step-by-Step Guide
For best results, follow this detailed guide. First, ensure your sweet potatoes are sliced uniformly, about 1/4-inch thick, for even cooking. When boiling, start with cold water and a pinch of salt to enhance flavor. The syrup should simmer until it coats the back of a spoon. Pre-baking the bottom crust is crucial to prevent sogginess. When assembling, gently press the top crust around the edges to seal in the filling. The final bake without foil is key for a perfectly crisp, golden top.
Serving Suggestions
This cobbler is a versatile dessert. Serve it warm in bowls with a generous scoop of vanilla bean ice cream. For a decadent brunch, pair it with a dollop of freshly whipped cream and a sprinkle of toasted pecans. It also makes an excellent companion to a cup of strong coffee or a glass of cold milk. For a festive holiday twist, add a small scoop of eggnog ice cream or a dusting of powdered sugar.
How-to Summary
In summary, this cobbler involves four main stages: 1) Par-cook sliced sweet potatoes until just tender. 2) Create a spiced syrup by boiling sugars, water, and spices, then stir in butter and vanilla. 3) Pre-bake a bottom pie crust in a 9×13 dish. 4) Layer potatoes and syrup, add a top crust, and bake covered, then uncovered, until golden and bubbly. Let it rest before serving to allow the filling to set.
Frequently Asked Questions
Can I use canned sweet potatoes? Yes, but drain and rinse them well. Since they’re already soft, skip the boiling step and pat them dry to avoid excess liquid.
How do I store leftovers? Cover the baking dish with foil or transfer portions to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat in the oven for best texture.
Can I make this cobbler ahead of time? Absolutely. Assemble the cobbler completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
What’s the best way to achieve a flaky crust? Use very cold butter if making homemade dough and handle it as little as possible. For store-bought crusts, ensure they are fully thawed but still cold before unrolling.
My syrup is too thin. How can I thicken it? Mix one tablespoon of cornstarch with two tablespoons of cold water and whisk it into the simmering syrup. Cook for an additional 2-3 minutes until thickened.
Common Mistakes to Avoid
- Avoid overcooking the sweet potatoes during boiling, as they will continue to bake in the oven and become mushy.
- Do not skip pre-baking the bottom crust; this step is essential to prevent a soggy base.
- Ensure the syrup mixture is hot when poured over the potatoes to help start the cooking process and blend flavors.
- Resist the urge to cut into the cobbler immediately after baking. The resting time allows the filling to set properly.
- Do not substitute margarine for butter, as it will negatively impact the rich flavor and texture of the syrup.
Conclusion
This Sweet Potato Cobbler is more than just a dessert; it’s a taste of Southern hospitality and comfort. With its tender potatoes, flaky crust, and deeply spiced syrup, it’s sure to become a cherished recipe for family dinners and special occasions alike. By following the detailed steps and tips provided, you can confidently create this classic dish that perfectly balances sweetness and spice. Enjoy the process and the delicious, heartwarming results.