Sweet Potato Cobbler

A Southern classic with tender, caramelized sweet potatoes in a rich, buttery brown sugar sauce, topped with a super flaky pie crust. Perfect for cozy gatherings.

By @grandbabycakes

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 3 pounds sweet potatoes peeled and diced
• 2.5 cups light brown sugar packed
• 1.5 tablespoons cornstarch
• 0.5 teaspoon kosher salt
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 1 cup fresh orange juice warmed until hot
• 1 teaspoon orange zest
• 2 teaspoons vanilla extract
• 0.33 cup unsalted butter melted
• 3.75 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1.5 teaspoons kosher salt
• 1.5 cups unsalted butter VERY COLD, cut in cubes
• 0.5 cup cold water
• 1 egg beaten with water
• 0 ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C).
2. Peel and dice sweet potatoes into small cubes or slices.
3. In a large bowl, combine the diced sweet potatoes with light brown sugar, cornstarch, kosher salt, ground cinnamon, ground nutmeg, hot fresh orange juice, orange zest, vanilla extract, and melted unsalted butter.
4. Pour the sweet potato mixture into a baking dish and spread evenly.
5. For the crust, in a large bowl, whisk together all-purpose flour, granulated sugar, and kosher salt.
6. Cut VERY COLD unsalted butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
7. Gradually add cold water to the flour-butter mixture and mix until the dough comes together. Do not overmix.
8. Roll out the dough on a floured surface and cut it to fit the top of the baking dish. Place over the sweet potato mixture.
9. Brush the crust with a beaten egg mixed with a teaspoon of water.
10. Sprinkle ground cinnamon on top of the crust for garnish.
11. Bake in the preheated oven for about 45-50 minutes or until the crust is golden brown and the sweet potato filling is bubbly.
12. Let the cobbler cool slightly before serving to allow the filling to set.