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A side view of a slice of sweet potato cobbler
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5 from 1 vote


This is an old fashioned recipe for sweet potato cobbler
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Side
Cuisine: American
Keyword: Sweet Potato Cobbler, Yam cobbler, sweet potato dessert
Servings: 12 servings
Calories: 300kcal


  • 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.


Calories: 300kcal