Sweet Potato Cobbler
A comforting dessert made with tender sweet potatoes, warm spices, and a crumbly topping.
Equipment
- Oven
- Medium Saucepan
- Mixing Bowls:
- 9x13 inch baking dish
Ingredients
- 2 lbs sweet potatoes
- 4 cups water
- 1 cup sugar
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1 1/2 cups White Lily Self-Rising Flour
- 1 tsp. cinnamon for topping
- 1/2 cup brown sugar firmly packed
- 4 Tbsp. cold unsalted butter
- 1/4 to 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Peel the sweet potatoes, cut them in half, and slice into 1/4-inch thick slices.
- In a medium saucepan, combine sweet potato slices, water, sugar, cinnamon, and ground ginger. Bring to a boil, then simmer uncovered until tender, about 10-12 minutes.
- In a separate bowl, mix self-rising flour, cinnamon, and brown sugar. Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add milk to the flour mixture until a slightly sticky dough forms.
- Spray a 9x13-inch baking dish with nonstick spray. Crumble about one-third of the dough into the bottom of the dish.
- Using a slotted spoon, remove the sweet potatoes from the saucepan and place them evenly over the dough. Pour 1 cup of cooking liquid over the sweet potatoes.
- Crumble the remaining dough over the sweet potatoes and sprinkle 2 tablespoons of brown sugar on top.
- Bake for approximately 40 minutes, or until the topping is golden brown and cooked through.
- Let the cobbler rest for 10 minutes before serving to allow the sauce to thicken.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.