Sweet Potato Cobbler

5 from 5 votes

This old-fashioned Sweet Potato Cobbler recipe includes a homemade drop biscuit topping. The flavors of maple syrup, cinnamon, and nutmeg permeate this delicious sweet potato dessert. Serve this cobbler with a scoop of ice cream or whipped cream to complete the sweet experience.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 486kcal

Author: Lauren Harris

Ingredients

Sweet Potato Filling

2 pounds sweet potatoes (trimmed, peeled and cut into 1/4-inch thick slices)
1 tablespoon maple syrup
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 tablespoons all purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg

Drop Biscuit Topping

2 cup all purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons unsalted butter (cold, cut into pieces)
1 egg
2/3 cup whole milk

Instructions

Sweet Potato Filling

Preheat oven to 350°F.
Add sweet potatoes to a large pot of water and bring to a boil. Cook until just fork tender, about 7-10 minutes. Drain.
2 pounds sweet potatoes
Layer half of the sweet potatoes into the bottom of a medium casserole dish.
Drizzle on half of the maple syrup.
1 tablespoon maple syrup
Combine the sugar, brown sugar, flour, cinnamon and nutmeg.
1/2 cup granulated sugar, 1/2 cup brown sugar, 2 tablespoons all purpose flour, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground nutmeg
Sprinkle half of the sugar and spice mixture over the potatoes.
Repeat with the remaining potatoes, maple syrup and sugar and spice mixture.

Drop Biscuit Topping

Combine flour, baking powder, sugar and salt. Cut in the butter with a pastry blender or fork until bits of butter, no larger than a pea, remain.
2 cup all purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 10 tablespoons unsalted butter
Whisk together the egg and milk and add to the flour mixture. Gently stir until just combined.
1 egg, 2/3 cup whole milk
Dollop spoonfuls of the dough onto the top of the cherries. Sprinkle on extra sugar, if desired.
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 20-25 minutes, or until the top is golden brown.
Serve as is, with whipped cream or ice cream.

Notes

Tips and Techniques

Fresh sweet potatoes work best, but you can use canned, if necessary. If you choose to use canned sweet potatoes, you may find that they get super soft after baking in the cobbler.
Store leftovers tightly covered in the refrigerator. Consume within 4-5 days for best results.

** Nutritional information is an estimate and may vary.

Nutrition