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Grandma’s Southern Sweet Potato Cobbler

Grandma’s Southern Sweet Potato Cobbler

Patricia Collins
This warm and nostalgic Southern sweet potato cobbler features a creamy, spiced sweet potato filling topped with a soft, golden crust. A heritage recipe full of soul, it’s the perfect dessert for holidays or any time you need comfort in a bowl. Serve warm with ice cream or whipped cream.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 320 kcal

Ingredients
  

Sweet Potato Base:

  • 4 cups cooked and mashed sweet potatoes about 3–4 medium
  • 1 cup sugar
  • ½ cup melted butter
  • ½ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Cobbler Topping:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder

Optional Toppings:

  • Whipped cream
  • Vanilla ice cream

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a large bowl, combine mashed sweet potatoes, sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.
  • Pour the sweet potato mixture into the prepared baking dish and smooth the top.
  • In a separate bowl, mix flour and baking powder. Sprinkle evenly over the sweet potato base.
  • Bake for 45–50 minutes or until topping is golden and a toothpick comes out clean.
  • Let cool slightly before serving.
  • Serve warm with whipped cream or ice cream, if desired.

Notes

  • Use freshly cooked sweet potatoes for the best flavor and texture.
  • Add chopped pecans to the topping for crunch.
  • For a crispier crust, sprinkle sugar over the flour topping before baking.
  • Can be made ahead and reheated in the oven or microwave.