This classic easy sweet potato cobbler is your new “go to” decadent dish for the holidays. Sweet Potato cobbler combines the old fashioned tastes of homemade goodness like sweet potatoes, cinnamon and nutmeg with a few modern conveniences. Hello refrigerated pie crusts and pour in evaporated milk! You won’t be disappointed!
There are a few secrets to making this easy sweet potato cobbler perfectly and I’ll share those in the tips and tricks section. Perhaps you learned about sweet potato cobbler from the chew or some other source, but I learned about it from one of my readers, Shirley.
Shirley asked me via my facebook page OVER A YEAR ago to find a recipe for sweet potato cobbler and it took me all the way till now to work through the perfect one. Believe me though, this one is about as perfect as you’ll find.
My family enjoys this sweet potato cobbler as a side dish for our family dinners and also as a dessert. It works for either!
Ya’ll know that I’m not crazy about sweet potatoes (although you might not recognize it since I have recipes for sweet potato hash browns, sweet potato casserole, sweet potato biscuits and roasted sweet potatoes) but this creamy easy version really does have my heart. I think it will grab yours too!
Now, to answer your questions…
CAN YOU MAKE THIS SWEET POTATO COBBLER WITH CANNED SWEET POTATOES?
To answer this question in short, yes, you can make it with canned sweet potatoes, however, the resulting cobbler will end up very mushy and not at all the consistency that you want. The taste will be fine, but please just peel and slice your own sweet potatoes, it will make the whole dish taste better!
CAN I USE CANNED BISCUITS, CRESCENT ROLLS OR ANYTHING ELSE FOR THE DUMPLINGS?
Please don’t use anything else for the dumplings. The consistency will be different and the taste will too. Go with the refrigerated pie crusts and then if you want to try something else in the future, go for it. You CAN use a homemade pie crust if you have your own recipe for one.
HOW DOES THIS SWEET POTATO COBBLER TASTE IF YOU ADD PEACHES OR APPLES?
The answer here is simple. I don’t know! If you want to give it a try, peel either one and then slice thin and nest on top of the sweet potatoes. That said, if this is your first time making this, I recommend simply making it according to the directions.
WHAT GOES WITH SWEET POTATO COBBLER?
You can’t go wrong if you fix sweet potato cobbler with one of these recipes….
TIPS AND TRICKS FOR SWEET POTATO COBBLER
- Slice the sweet potatoes ¼ – ½ inch thick into disks.
- Be very careful not to over cook the potatoes in the salted water. Begin by trying to stick a fork into the potato slice. It won’t go at all, will it? Only boil them long enough until a fork tine begins to pierce the sweet potato. That’s the perfect point at which to drain the potatoes and begin making your cobbler.
- Use the darkest orange flesh sweet potato that you can find, the taste is richer and the texture is right.
- It is important to use real vanilla and almond extract for this recipe to make the flavor on point.
- You won’t have to use ALL of the evaporated milk for your cobbler, so this recipe for mac and cheese is the perfect way to use up the rest!
- Since you will have left over evaporated milk, you can always use it to coat the top of your Southern Biscuits.
- Use real butter, you won’t be sorry.
- You can make this in a pie plate, a 9×9 pan or in a deep corningware dish (that’s what I make mine in).
- If you prefer to make your own homemade piecrust, I think that would work fine, but you’ll have to experiment with it some to see.
EQUIPMENT I USE FOR THIS RECIPE
I use this french white dish (CLICK PHOTO) when I make this recipe. It’s nice and deep and the perfect size. The pie crusts are stretchy enough to cover the top too. Works perfectly. (This photo is a Amazon affiliate link, you can click the photo to go directly to Amazon to compare prices and Loaves and Dishes does earn a commission from this sale, should you decide to purchase)
It helps me out when you leave a “5 STAR” 🌟🌟🌟🌟🌟 with a comment on the recipe! So, if you have made this recipe or if you are even thinking about making this recipe and it looks good to you, go ahead and leave 5 stars 🌟🌟🌟🌟🌟 down below and a comment! I’ll get it right away (providing my cell phone app is working) and I’ll even answer as quickly as I can!
It always brings me a lot of joy when you send me some photos of the recipe you made! You can send them to my email at wendi (at sign) loavesanddishes.net! I look forward to it!
THE RECIPE FOR SWEET POTATO COBBLER
This is an old fashioned recipe for sweet potato cobbler
- 3 large dark orange flesh sweet potatoes
- 1 tsp salt
- 1 1/2 Cups Dark Brown Sugar
- 8 tbs real butter No Margarine - sliced into pats
- 1 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom
- 2 refrigerated pie crusts one crust cut into slices and the other left whole
- 1 Cup Evaporated Milk
- 1 tsp real vanilla extract
- 1 tsp real almond extract
- Preheat the oven to 350 and prepare a 9x9 casserole dish with non stick spray and set aside.
- Peel the three sweet potatoes and cut into 1/2 inch thick sized disks.
- Fill a medium sized saucepan 1/2 way with cool water and begin to heat over medium heat on the stove top. Add 1 tsp salt to the water. Add the sweet potato disks.
- Allow the water to come to a simmer and continue to simmer until you are just barely able to stick a fork easily into the potato disk. Don't over cook and make them soft.
- Remove the potatoes from the heat and drain into a colander in the sink. Allow to cool.
- In the bottom of the casserole dish, sprinkle about 1/3 of the brown sugar and scatter about 1/3 of the butter slices. Top with 1/3 of the sweet potato disks, sprinkle 1/3 of the cinnamon, nutmeg and cardamom on the potatoes and then lay half of the pie crust that is cut into strips on top of the potatoes.
- Begin the layers again, sprinkle with brown sugar, butter pats, sweet potatoes, spices and then lay another layer of pie crust strips.
- Then, do the layers again, brown sugar, butter pats, sweet potatoes and spices. Use the whole pie crust to lay onto the top of this final layer. Use a knife and cut some large slits into the top of the pie crust (this is how you will add the evaporated milk in a little bit).
- Place the cobbler on the middle rack of your oven and allow to bake for 20 minutes.
- While the cobbler is baking, mix the evaporated milk with the vanilla and almond flavorings and set aside.
- After 20 minutes, remove the cobbler from the oven and pour the evaporated milk mixture over the top of the cobbler. You can use a table knife to help the evaporated milk to sink down through the holes in the cobbler top (there will probably be some evaporated milk left on the top of the cobbler and this is ok).
- Place back in the oven and bake for another 20 minutes or so until the top is browned and the cobbler is bubbly throughout.
Slice the sweet potatoes ¼ - ½ inch thick into disks.
Be very careful not to over cook the potatoes in the salted water. Begin by trying to stick a fork into the potato slice. It won’t go at all, will it? Only boil them long enough until a fork tine begins to pierce the sweet potato. That’s the perfect point at which to drain the potatoes and begin making your cobbler.
Use the darkest orange flesh sweet potato that you can find, the taste is richer and the texture is right.
It is important to use real vanilla and almond extract for this recipe to make the flavor on point.
You won’t have to use ALL of the evaporated milk for your cobbler, so this recipe for mac and cheese is the perfect way to use up the rest!
Since you will have left over evaporated milk, you can always use it to coat the top of your Southern Biscuits.
Use real butter, you won’t be sorry.
You can make this in a pie plate, a 9x9 pan or in a deep corningware dish (that’s what I make mine in).
If you prefer to make your own homemade piecrust, I think that would work fine, but you’ll have to experiment with it some to see.
A VERSE TO SHARE
This week I’ve been digging into Matthew and ran across something that I haven’t ever really seen before. How could that be? I read Matthew more than any other book! My Bible has this part sectioned off and called “the unpardonable sin”.
But wait! I thought that LITERALLY EVERYTHING is pardoned by Jesus’ death on the cross? I mean, that is what I have always been taught, haven’t you?
Jesus himself says that every sin committed by man can be forgiven EXCEPT blasphemy against the holy spirit.
I am not sure that I even know exactly what that is still! If you read the ENTIRE passage in Matthew like I usually encourage folks to do, you’ll see that it seems that Jesus is warning the Pharisees that they are treading dangerously close (or maybe they even already crossed the line) when they claimed that Jesus is performing miracles by the power of Satan. They question his authority from God and give that credit to Satan.
So, somewhere right about THERE is where the line we don’t cross is.
Now, PLEASE, I’m begging you….. if you go searching through the great tomes of the internet trying to decipher EXACTLY what Jesus meant by this, you will find people who say…
- There is NO unpardonable sin. Jesus said this before he died on the cross and after his death on the cross all was forgiven.
- Attributing things that God does to Satan is what he meant, but he didn’t really mean it.
- God forgives everything.
- If someone believes that the work of God can be attributed to Satan, then they have already gone too far and there is no coming back anyway.
Given, I am not a Bible scholar, but I think you shouldn’t push it. Instead, I’m a lady who cooks and writes recipes on the internet (I hold a few other roles too but for what its worth, I can read and here is what the verse says, you be the judge yourself). I encourage you, go read all of the passage and you’ll see what I mean.
Therefore I say to you, every sin and blasphemy will be forgiven men, but the blasphemy against the Spirit will not be forgiven men.