Sweet Potato Cobbler

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Sweet Potato Cobbler

Sweet Potato Cobbler is a new favorite at our house.  Most of the more traditional recipes call for a dough more like a pie crust and while it is delicious, I wanted something that didn’t require you to have to roll out dough – I just don’t always have time for that.  My recipes uses a less fussy dough that you simply crumble over the potatoes.   Of course, it also uses that amazing White Lily flour that you know I love.   It’s the perfect blend of the gooeyness of cobbler with a little crunch of a crisp and is for your Thanksgiving table.  It works great as a side (you know us Southerners and our sweet sides) or as a delicious dessert.

Sweet Potato Cobbler

One thing that I want to bring your attention to is about measuring flour.  Lots of folks don’t realize that even a slight difference in the flour measurement can greatly affect the outcome of a dish.  This is especially the case when you’re making doughs.  So, here’s the way that I (and the folks at White Lily) recommend that you measure flour.  Start by spooning flour into the measuring cup.  Also, be sure you’re using a dry measure cup rather than a wet measure.  Did you know there was a difference?  Well, there is!  This site does a great job explaining it!  So… spoon the flour into the cup gently.  Don’t pack it.  (Note: this recipe calls for self-rising flour, but my little man is showing you all-purpose, so don’t get confused.)

Spooning Flour

Then use the straight edge of a butter knife to level off the cup – my awesome little sous chef shows you just how…  leveling flour

It may not seem like a big deal, but it can really have a big effect on the end product, so make sure you’re doing it right.  It might take a few more minutes, but it’s like that old “measure twice, cut once” adage.

Just for reference, when you finish with the dough in this recipe, this is what it should look like.  It should be crumbly and slightly sticky.  Cobbler Dough

Sweet Potato Cobbler
 
Prep time
Cook time
Total time
 
Serves: About 8 servings
Ingredients
  • 2 lbs sweet potatoes
  • 4 cups water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
For the dough:
  • 1½ cups all White Lily Self-Rising Flour
  • 1 teaspoon cinnamon
  • ½ cup firmly packed brown sugar (plus 2 tablespoons for the topping)
  • 4 tablespoons cold unsalted butter
  • ½ cup milk
Instructions
  1. Preheat the oven to 350° F. Peel, half, and slice the sweet potatoes into about ¼ half circles. Place the potatoes in a medium sauce pan and add the water. Stir in the sugar, cinnamon and ginger. Bring to a boil, then reduce the heat to a simmer and cook uncovered until the potatoes are still firm but tender - about 10 to 12 minutes. Do not drain.
  2. In another bowl, make the dough by mixing the flour, cinnamon, and brown sugar together. Cut the butter into the flour mixture with a pastry blender or two large dinner forks. (Don't stress over this - just do the best you can.) Slowly pour the milk into the flour mixture while stirring. Stir until the mixture is combined. The dough will be crumbly and slightly sticky. (see the photo)
  3. Spray a 9x13 baking dish with nonstick cooking spray. Crumble about ⅓ of the dough into the bottom of the baking dish. Remove the potatoes from the pan with a slotted spoon and place them evenly in the baking dish. Measure 1 cup of the cooking liquid and pour it over the potatoes. Crumble the remaining dough over the potatoes and sprinkle the top with about 2 tablespoons of brown sugar. Bake for about 40 minutes or until golden brown and the dough is cooked through. Allow to rest for about 10 minutes for the sauce to thicken before serving.

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This post is sponsored by The J.M. Smucker Company.  While they compensated me for this post and provided product samples, the opinions herein are my own.  Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.
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Comments

  1. Non-cook question of the day: How do I know how much is 2 pounds of sweet potatoes?

  2. I mean, I know sweet potatoes are different sizes and all. I haven’t been able to figure out for lots of recipes. I usually have the item called for at home when I see a good recipe and don’t have a good way to weigh out what is called for.

    • I totally understand! I’ve found that two pounds of sweet potatoes roughly equates to about 4 medium-sized potatoes. It doesn’t have to be exact for this recipe, though. I hope you enjoy it!

      • Thanks. I figure if I don’t have enough sweet potatoes I may put in some apples instead since I love apple cobbler, too. What do you think? I got the digital version of your cookbook the other day and look forward to trying more of your good things.

  3. Terri Hughes says:

    The sweet potato cobbler looks so good. Your son is adorable. Looks like someone is following in Dad’s foot steps!

  4. I AM GOING TO MAKE THIS FOR THANKSGIVING. I LOVE BOTH CANDIED SWEET POTATOES AND BAKED SWEET POTATOES SLATHERED IN BUTTER. I HAVE FOR THE PAST COUPLE OF YEARS BEEN CUTTING THEM IN HALF LENGTH WISE. THEN I PLACE THEM CUT SIDE DOWN IN THE BASKET OF MY RICE COOKER. THEY ARE SO TENDER YOU CAN EAT THE SKIN. I LOVE YOUR POSTS THEY REMIND ME OF MY LOVED ONES THAT HAVE GONE TO BE WITH THE LORD. ALL THE WOMEN IN MY FAMILY WERE WONDERFUL SOUTHERN COOKS AND I LEARNED SOMETHING FROM EACH OF THEM.

  5. When I made the dough it was not crumbly. It was too wet. Any idea what I did wrong? Also I added more flour to try to help it that didn’t work. Thanks

    • It was either too much milk or not enough flour. Regardless, it should still taste delicious!

    • I had the same problem as Hope, after measuring ingredients precisely. Was hard to work with since it wouldn’t crumble. I also omitted the cooking liquid since it was already wet. Any tips would be appreciated. Yours looks amazing!

  6. This cobbler looks so wonderful. I can’t wait to give it a try sometime.

  7. The ingredients does not call for milk. It says 4 cups of water. Does that mean 4 cups milk?

  8. Oh my word, I need this immediately! I love sweet potatoes and that topping looks amazing!

  9. Made this and it is AWESOME!! Although my dough was not as pictured. It ended up being a little wet, but I was able to get it on top of the potatoes. Had the entire house smelling amazing and tasted just as amazing. Will make again.

    • Wonderful, Sabrina! There’s so many factors that can affect a dough. All that really matters is that it turned out tasty! Tickled to hear you enjoyed it enough that you’d make it again!

  10. OMG! Can’t wait to try this recipe! I love sweet potatoes so much I grow them every year. If you and your readers would like to know how I grow them, check out my YouTube video at: https://m.youtube.com/watch?v=A_NhHPBsOkQ

    There’s nothing like garden fresh vegetables to use in your favorite recipes!

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