If you’ve ever longed for the cozy, nostalgic taste of homemade Southern desserts, this Grandma’s Southern Sweet Potato Cobbler will bring back all the warmth of Sunday dinners and family gatherings. It’s rich, buttery, and packed with tender sweet potatoes baked in a golden, flaky crust with sweet syrupy goodness. I once added a hint of nutmeg and vanilla, and it gave the cobbler that extra depth of flavor that tastes just like Grandma used to make. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this dessert is pure Southern comfort.
Why You’ll Love This Recipe
This cobbler is everything you want in a soul-satisfying dessert — sweet, spiced, and incredibly comforting. The filling combines tender slices of sweet potato with brown sugar, cinnamon, and butter, creating a thick, caramel-like syrup as it bakes. The crust turns golden and crisp on top while remaining soft and buttery inside. It’s the kind of dessert that fills your home with the irresistible aroma of fall spices. You’ll love how simple it is to make, yet how nostalgic and rich the flavors are — a true taste of Southern heritage.
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Grandma’s Southern Sweet Potato Cobbler: A Comforting Southern Classic
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Grandma’s Southern Sweet Potato Cobbler is a classic Southern comfort dessert made with tender spiced sweet potatoes baked in a buttery, golden crust. Sweet, creamy, and filled with nostalgia, this old-fashioned recipe brings warmth and soul to every bite.
Ingredients
- 4 medium sweet potatoes, peeled and sliced (about 4 cups)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter (1 stick)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups water
- 2 ready-made pie crusts (or homemade pastry dough)
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a large saucepan, combine sliced sweet potatoes, water, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, and salt. Bring to a gentle boil and simmer for 10–12 minutes, or until the sweet potatoes are just tender. Remove from heat.
- Grease a 9×13-inch baking dish with butter. Roll out one pie crust and place it on the bottom of the dish, pressing to fit.
- Pour half of the sweet potato mixture (including syrup) into the dish.
- Dot with a few pieces of butter, then add the second pie crust on top of the layer.
- Pour the remaining sweet potato mixture over the crust, making sure to include plenty of syrup.
- Cut a few slits in the top crust to allow steam to escape. Brush lightly with melted butter and sprinkle with a little sugar and cinnamon if desired.
- Bake for 40–45 minutes, or until golden brown and bubbly around the edges.
- Allow to cool for at least 15 minutes before serving.
- Serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- For extra richness, substitute some of the water with evaporated milk.
- Add a pinch of ginger or cloves for deeper spice flavor.
- This cobbler can be made ahead — it tastes even better the next day!
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet Potatoes – The heart of the dish. Use fresh, firm sweet potatoes peeled and sliced thinly for even cooking.
Butter – Adds richness to both the filling and crust, creating a melt-in-your-mouth texture.
Brown Sugar – Sweetens the cobbler and creates a deep, caramel flavor.
Granulated Sugar – Balances the sweetness and enhances the syrupy filling.
Ground Cinnamon – Provides warmth and spice.
Nutmeg – Adds depth and that signature Southern flavor.
Vanilla Extract – Brings out the natural sweetness of the sweet potatoes.
All-Purpose Flour – The base for the buttery crust.
Baking Powder – Helps the crust rise slightly and become fluffy.
Salt – Balances all the sweet flavors.
Milk – Adds moisture to the crust, making it tender.
Water – Used in the syrup mixture to cook the sweet potatoes before baking.
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large saucepan, combine sliced sweet potatoes, water, brown sugar, granulated sugar, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10–15 minutes until the sweet potatoes are just tender but not mushy. Stir in the vanilla extract and butter until melted. Remove from heat.
For the crust, mix together flour, baking powder, salt, and sugar in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk gradually until a soft dough forms. Roll out half of the dough to fit the bottom of your baking dish and place it in the dish.
Pour the sweet potato mixture and syrup over the crust. Roll out the remaining dough and lay it over the filling, cutting a few slits to vent steam. Brush the top with melted butter and sprinkle with a bit of sugar and cinnamon.
Bake for 35–40 minutes, or until the top is golden brown and the syrup is bubbling around the edges. Let cool slightly before serving — the syrup will thicken as it cools.
Serve warm with vanilla ice cream or whipped cream for the ultimate Southern comfort experience.
Equipment needed :
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8–10 people and takes about 1 hour and 15 minutes total — including 30 minutes of prep and 45 minutes of baking.
Storage/reheating
Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warm, or microwave individual servings for 30–45 seconds. You can also freeze the cobbler for up to 2 months; thaw overnight before reheating.
Variations and Customizations
Mini Sweet Potato Cobblers: Make individual servings in ramekins for a personal touch.
Nutty Twist: Add chopped pecans or walnuts to the filling for extra crunch.
Maple Syrup Cobbler: Replace part of the sugar with maple syrup for a deep, caramel-like flavor.
Spiced Sweet Potato Cobbler: Add a dash of allspice, ginger, or cardamom for extra warmth.
Coconut Sweet Potato Cobbler: Sprinkle shredded coconut between the layers for a tropical twist.
Honey Butter Glaze: Brush the crust with a honey-butter mixture right after baking for added shine and sweetness.
Crispy Top Version: Sprinkle coarse sugar on top before baking for a slightly crunchy crust.
Lemon-Scented Cobbler: Add a teaspoon of lemon zest to the syrup for a bright, zesty contrast.
Sweet Potato Pie Hybrid: Add a small layer of cream cheese or custard filling beneath the top crust.
Vegan Option: Use dairy-free butter and plant-based milk; it’s just as delicious.
FAQs
Can I use canned sweet potatoes?
Fresh sweet potatoes are best, but canned ones can work if drained and rinsed.
Can I make it ahead of time?
Yes, assemble and refrigerate before baking, then bake fresh when ready to serve.
Why is it called a cobbler?
Because of the “cobbled” appearance of the crust — rustic and homey.
Can I use store-bought pie crust?
Absolutely! It saves time and still delivers great flavor.
How do I thicken the syrup?
It naturally thickens as it cools, but you can simmer it longer before baking for a thicker consistency.
Can I use yams instead of sweet potatoes?
Yes, but note that true yams are starchier and less sweet.
What’s the best way to serve it?
Warm, with vanilla ice cream or whipped cream on top.
Can I reduce the sugar?
Yes, reduce by ¼ cup if you prefer a less sweet dessert.
Why is my crust soggy?
Ensure the filling isn’t too watery and bake uncovered to allow it to brown properly.
Can I add marshmallows?
Yes, add them during the last 10 minutes of baking for a fun twist.
Conclusion
Grandma’s Southern Sweet Potato Cobbler is the essence of comfort — buttery, spiced, and irresistibly sweet. With tender sweet potatoes swimming in a caramel-like syrup and topped with a golden crust, it’s the perfect dessert for holidays, potlucks, or cozy Sunday dinners. Simple yet soulful, this cobbler carries the warmth of Southern tradition in every bite. Just like Grandma made it, this dessert is pure love baked into a pan — comforting, nostalgic, and downright delicious.
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