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Grandma’s Southern Sweet Potato Cobbler with Buttery Crust

A delicious slice of sweet potato cobbler with a golden, crumbly top, sitting on a white plate.
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Make this classic Southern Sweet Potato Cobbler featuring tender, spiced sweet potatoes beneath a flaky, buttery pie crust topping. It is a comforting dessert perfect for holidays.

Ingredients

Scale
  • 3 pounds sweet potatoes, peeled and diced
  • 2 1/2 cups granulated sugar
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 box (14.1 ounces) refrigerated pie crusts (2 crusts total)
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Ground cinnamon for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the diced sweet potatoes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes well.
  3. Transfer the cooked sweet potatoes to a large bowl. Mash them until mostly smooth.
  4. Add the granulated sugar, milk, melted butter, eggs, vanilla extract, cinnamon, nutmeg, allspice, and salt to the mashed sweet potatoes. Mix until the filling is well combined and smooth.
  5. Unroll one pie crust and carefully place it in the bottom of the prepared baking dish, pressing it gently into the corners.
  6. Pour the sweet potato filling evenly over the bottom crust.
  7. Unroll the second pie crust. You can either place it whole over the filling or cut it into strips to create a lattice or crumble topping. If using strips, arrange them over the filling.
  8. Brush the top crust or strips lightly with the egg wash. Sprinkle lightly with ground cinnamon.
  9. Bake for 45 to 55 minutes, or until the crust is golden brown and the filling is set.
  10. Let the cobbler cool on a wire rack for at least 30 minutes before serving. Serve warm.

Notes

  • For a richer flavor, substitute 1/4 cup of the granulated sugar with packed light brown sugar in the filling.
  • If you prefer a more rustic topping, tear the second pie crust into rough pieces instead of cutting strips.
  • This dessert pairs well with vanilla ice cream or freshly whipped cream.

Nutrition

Find it online: https://delishsymphony.com/sweet-potato-cobbler-recipe/