Ingredients
Scale
Sweet Potato Filling
- 3 large sweet potatoes (about 2½–3 lb total), peeled and sliced into ¼-inch rounds
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- 2 tablespoons all-purpose flour
- ¼ teaspoon fine salt
Cobbler Crust
- 2 refrigerated pie crusts
- ¼ cup unsalted butter, melted
- 2 tablespoons cinnamon sugar
- 1 tablespoon coarse sugar, optional
- 1 large egg + 1 tablespoon water, optional, for egg wash
Brown Sugar Syrup
- 2 cups hot water
- ¾ cup packed light brown sugar
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of fine salt
For Serving — Optional
- Vanilla ice cream
- Ground cinnamon
- Caramel sauce
- Candied pecans
- Fresh mint
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9 × 13-inch baking dish. Set it on a rimmed baking sheet to catch possible bubbling syrup.
- Peel the sweet potatoes. Cut them into even ¼-inch rounds or half-moons. Keeping the slices uniform helps them cook at the same rate.
- Place the sliced sweet potatoes in a large bowl. Add the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, vanilla, melted butter, flour, and salt.
- Toss well until every slice is coated and no dry pockets of flour remain.
- Arrange the seasoned sweet potatoes evenly in the prepared baking dish.
- Keep the refrigerated pie crust cool until needed. Lay the first crust over the sweet potatoes. Brush it lightly with melted butter and sprinkle with a little cinnamon sugar.
- Place the second crust on top. Do not tightly seal the entire edge. Cut several small vents in the top to let steam escape.
- For a more golden finish, whisk the egg with 1 tablespoon water and lightly brush it over the exposed top crust. Otherwise, brush the crust with melted butter. Sprinkle with cinnamon sugar and optional coarse sugar.
- In a heat-safe bowl, whisk the hot water, brown sugar, butter, vanilla, and salt until the sugar has mostly dissolved and the butter has melted.
- Slowly pour the warm syrup around the edges of the baking dish, allowing it to reach the filling without soaking the center of the top crust.
- Bake for 60–65 minutes. Begin checking at about 55 minutes.
- The cobbler is ready when the crust is deeply golden, the sauce is bubbling around the edges, and a thin knife inserted through a vent passes easily through a sweet potato slice.
- If the crust becomes too dark before the potatoes are tender, loosely cover the browned areas with foil and continue baking.
- Remove from the oven and rest for 20 minutes. This allows the hot brown sugar sauce to gain body.
- Serve warm. Add vanilla ice cream, cinnamon, candied pecans, or a light caramel drizzle if desired.
Notes
- Slice thickness matters: Keep the sweet potatoes close to ¼ inch thick. Thick pieces may remain firm after the crust has browned.
- Keep the pastry cold: Refrigerated crust should remain cool until assembly for better texture.
- Do not pour syrup over the center: Pour it slowly around the edges to avoid unnecessarily soaking the upper crust.
- Test the potatoes: A golden crust alone does not prove the filling is cooked.
- Protect a fast-browning crust: Loosely tent dark areas with foil.
- Rest before serving: Give the cobbler about 20 minutes so the sauce is less fluid.
- Optional egg wash: Egg wash produces a glossier, more evenly browned crust. Melted butter gives a more rustic finish.
- Ice cream and caramel are serving garnishes: They are not included in the estimated nutrition below.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American