Sweet Potato Cobbler

sweet potato cobbler pic

One of my favorite foods is sweet potatoes, I love them! I enjoy them savory and sweet. What is not to love, they are super healthy and taste yummy. Now I admit every Thanksgiving, I rock them in my sweet potato casserole, I have a secret that makes them Rock your world!

My mom makes a sweet potato pie that will cause you to sing, Hallelujah! No lie!! So why?

I thought I had tried almost every way to eat them and use them in a recipe but alas, I was wrong! How did I miss this recipe? I’m a southern girl, so I question, how could this miss my southern life all these years? Well, now that I’ve tasted, I have to share with everyone. Sweet Potato Cobbler! Yes, I said Sweet Potato Cobbler!

This is well worth making as a dessert this Thanksgiving. It is awesome and something a little bit different from the norm. I liked it hot with a scoop of buttered pecan ice cream and a little drizzle of caramel. I’m sharing the recipe below. I hope you will enjoy this truly southern recipe with your family and friends.

P.S. I added miniature marshmallows then placed dough over the cobbler and spread brown sugar mixture over dough.

Sweet Potato Cobbler


1/2 cup of butter

2 tablespoons of whipping cream

3/4 cup of sugar

1/2 cup of firmly packed brown sugar

1 1/4 teaspoon of ground cinnamon

1/4 teaspoon of salt

1 1/2 pounds of thinly sliced Sweet Potatoes (2-3 large sweet pot.)

1/3 cup of butter

1 2/3 cups of self-rising flour

1/2 cup of buttermilk

2 tablespoons of melted butter

2 tablespoons of brown sugar

1/4 teaspoon of ground cinnamon

1/4 cup of chopped pecans


Preheat oven to 350 degrees.

Melt 1/2 cup of butter in a 10 1/2-inch cast-iron skillet, over medium heat. Whisk in whipping cream and next four ingredients. Remove from heat.

Layer sweet potato slices evenly in cream mixture. Cover with aluminum foil, and place on a baking sheet. Bake at 350 degrees for 25 minutes.

Cut 1/3 cup of butter into flour with a fork until crumbly, stir in buttermilk until moistened.

Turn dough out onto lightly floured surface, knead three or four times. Pat or roll dough into a 10 1/2- inch circle. Place over cobbler. In a small pan melt two tablespoons of butter add pecans and brown sugar cook together for two minutes, spread evenly over cobbler.

Bake uncovered for 25 minutes or until golden brown. Serve warm with ice cream!

Kelli Bennett 💻

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