Sweet Potato Cobbler is a cozy fall dessert that’s rich, buttery, and warmly spiced. The perfect comfort treat for the season!
This cobbler recipe is a perfect side dish to a Holiday meal or can be topped with ice cream for a perfect Dessert. Try my Pumpkin Cobbler and Pecan Cobbler too!
Sabrina’s Sweet Potato Cobbler Recipe
Move over Sweet Potato Pie, this old-fashioned Sweet Potato Pie Cobbler is about to be your new favorite Thanksgiving dessert. It has the same pie flavors but in a gooey, warm cobbler recipe. Plus, you don’t have to roll out any pie crusts or wait hours for this easy yet fabulous dessert to set before serving to hungry guests.
Recipe Card
Ingredients
- 1/3 cup unsalted butter , melted
- 1 cup pecans , roughly chopped
- 1/2 cup whole milk
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup sweet potato puree , canned
- 2 teaspoons vanilla extract
Topping:
- 1 1/2 cups light brown sugar , packed
- 1 teaspoon cinnamon
- 1 1/2 cups hot water
Instructions
- Preheat oven to 350 degrees.
- Spread melted butter and chopped pecans over a 9×13 baking pan.
- In a large bowl whisk together the milk, vanilla and sugar until mostly dissolved.
- Add in the sweet potato puree, flour, baking powder, salt, cinnamon, ginger, nutmeg, then whisk until just combined and no dry streaks remain.
- Spoon batter over the butter, careful to not mix the butter in.
- Mix the brown sugar and cinnamon and sprinkle it over the batter.
- Gently pour the water on top.
- Bake for 45-50 minutes.
Nutrition
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Chefs Note
Spoon the batter over the butter so they don’t mix together or you won’t get the right texture or crisp edges. To prevent it from mixing, don’t pour the batter into the pan, instead gently spoon it in sections until the bottom is covered. Also, the most “difficult” part of making Sweet Potato Cobbler is pouring the hot water slowly over the brown sugar cinnamon topping. If you pour too fast, the mixture blend into the filling but unlike dry cobbler toppings, your cobbler will still come out fine if they mix together. It just won’t have a hard sugar crust, but it will still be light and fluffy and delicious inside.
Table of contents
About this Recipe
A warm baked fruit dessert like Peach Cobbler is a must during the summer, but this delicious fall-flavored cobbler recipe is the perfect dessert when the weather starts to cool. It is so unbelievably easy, it practically makes itself. You assemble this Cobbler in three distinct layers and let the magic of baking do the heavy lifting. The butter bubbles up around the sweet potato filling creating a gooey cake-like topping, and the brown sugar cinnamon topping makes a sweet caramelized crust. When you think of fruit cobblers, you might be thinking of a biscuit topping. Instead, this is more like a ridiculously easy soufflé crossed with Lava Cake. The canned sweet potato puree is mixed right into the batter so it bakes puffy and full of warm fall flavor, with a gooey center.
What to Pair With
You could serve Sweet Potato Cobbler for a special holiday brunch, with a side of plain Yogurt to balance the sweetness and add protein. Or, just like a holiday pie, this cobbler is extra delicious served with Vanilla Ice Cream or Whipped Cream and dusted with ground cinnamon. For an even sweeter fall cobbler dessert, top with Salted Caramel Sauce and chopped pecans.
How to Store
- Store: Cobbler is best served warm and can be kept at room temperature for up to 2 hours. Refrigerate in an airtight container, or cover the dish tightly with aluminum foil, for up to 5 days.
- Reheat: The best way to reheat this cobbler is in the oven at a low temperature, like 300 degrees. Transfer what you are reheating to a baking pan and loosely cover the dish with foil. Reheat the foil-covered cobbler for about 10 minutes if thawed, 20-25 minutes if frozen.
- Freeze: Store cobbler in a sealed container and freeze for up to 3 months. To make reheating easier, prepare it in a freezer-safe and oven-safe pan. Cover it with plastic wrap and foil. Remove the plastic wrap and replace the foil before reheating from frozen.
Alternative Cooking Techniques
Homemade Puree Method
Peel 3 medium sweet potatoes and cut into ½ inch rounds. Bring a large pot of salted water to a boil. Add sliced sweet potatoes to boiling water and cover the pan. Cook for 12-15 minutes, until potatoes are just tender. Remove potatoes and place in an ice water bath to cool. For Puree: Add potatoes to the food processor and blend until smooth. Use in recipe.
Layered Potato Method
Prepare the recipe as usual, but leave out the puree. Spread batter over butter mixture and layer potatoes over batter. Add cinnamon sugar mixture and hot water. Bake as usual.
Slow Cooker Method
Pour melted butter into the bottom of the slow cooker and top with pecans. Whisk together sweet potato puree, milk, vanilla, and sugar until sugar is dissolved. Sift together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Combine the flour mixture and wet ingredients, stirring until no dry streaks. Spread batter over melted butter and pecans without mixing. Sprinkle cinnamon and brown sugar over the top of the batter. Carefully pour boiling water over the entire mixture and cover with the lid. Cook on high for 1 ½ – 2 hours, or until the center is set. Scoop and serve.
Variations
- Potatoes: You can use canned diced sweet potatoes; however, make sure to get the ones without added syrup or spices. Drain the liquid well before you puree them until smooth. While there is a bit more work, yes you can use fresh sweet potatoes and make your own puree.
- Chocolate Chips: Chocolate makes everything better! Sprinkle ½ cup of chocolate chips over the batter with the brown sugar cinnamon mixture. Try dark chocolate chips, semi-sweet chocolate chips, or white chocolate chips.
- Topping: Add a crisp style topping to this Sweet Potato Cobbler. Mix ½ cup rolled oats, ½ cup all-purpose flour, and 4 tablespoons melted butter with cinnamon and brown sugar until a crumble forms. Sprinkle crumble topping over batter and pour hot water, bake as usual. You could also use a box of cake mix instead of the crumble.
Related Recipes
More Easy Cobbler Recipes for Fall
These photos were used in a previous version of this post
Given no milk measurements
Here is a list of the ingredients:
US Customary
Metric
?1/3 cup unsalted butter , melted
?1 cup pecans , roughly chopped
?1/2 cup whole milk
?1 1/2 cups flour
?2 1/4 teaspoons baking powder
?3/4 teaspoon salt
?1 1/2 cups sugar
?2 teaspoons cinnamon
?1/2 teaspoon ginger
?1/4 teaspoon nutmeg
?1 cup sweet potato puree , canned
?2 teaspoons vanilla extract
Did the 1/2 cup milk not show on your link for some reason? Hope you will try the recipe and let us know how it turns out!
There is no measurement for the milk you mention?
1/2 cup milk
Let us know how it turns out!
This sweet potato cobbler sounds interesting. I do not see the measurement for the milk. How much is used. Can it be made without the milk?
Hi Mary Ellen You’re right. It’s 1/2 cup of Whole Milk. We’ve corrected the recipe card and thanks for letting us know!
This sweet potato cobbler sounds delicious! Some family members have nut allergies. Is this still flavorful without the pecans?
I’m sure it would be. Just minus the “crunch”!
Seems like a great recipe, BUT the picture of ingredients shows mikk, and the directions mention milk, but I cannot find ant mention anywhere on how much milk?? Would really like to try but need the amount. Thanks
Hi Susan. You’re right. it’s 1/2 cup Whole Milk. We’ve corrected the recipe card and thanks for letting us know!