Sweet Potato Cobbler


Sweet Potato Cobbler is like a hug in the form of dessert. I’m a crier, so it only makes sense that I like things that feel loving and warm to me. The blend of the sweet potatoes with the spices is just perfect and honestly tastes amazing! I love to cook and bake so it’s no wonder why this recipe is on my blog… since posting about it two years ago we’ve received over 2 million views! Try this Sweet Potato Cobbler Recipe — you won’t regret it!

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Sweet Potato Cobbler Recipe

Sweet potato casserole is a tried-and-true staple on Southern tables, and you’ve probably been using the same recipe for decades. If your old-school recipe is getting a little tired, mix it up with our Sweet Potato Cobbler. We know—it sounds a bit strange. Cobblers are sweet, fruit-filled desserts, right? Not always! We’ve made the case for delicious savory cobblers before, but with our Sweet Potato Cobbler, you don’t have to pick a side. Sweet potatoes, brown sugar, cinnamon, and nutmeg bring the classic and comforting flavors you love from your favorite holiday casserole to this dish, but buttermilk drop biscuits change the game completely.

You can spread the dough over the cobbler like a piecrust or place it over the cobbler in biscuit form. Either way, you’re going to love this twist. If you like your sweet potatoes topped with pecans, cornflakes, or marshmallows, this variation has a delicious solution. A crumbly streusel topping adds that extra bit of sweetness and crunch you crave. Perhaps the best part about this recipe is that it’s made entirely in your skillet, and you know what that means—the quickest cleanup ever. Whether you’re debuting a new recipe at your next holiday gathering or you need a side dish recipe for a dinner party, this savory cobbler has all the answers.  


For the Cobbler:

  • 3 medium sweet potatoes
  • 4 ounces (1/2 cup) unsalted butter
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup milk

For the Syrup:

  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 1/2 cups hot water
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon

Steps to Make It

  1. Heat the oven to 350 F. Have ready a 2 1/2- to 3-quart shallow baking dish.
  2. Bring a large saucepan of water to a boil. Peel the sweet potatoes. Slice them into rounds about 1/2-inch thick or cut into bite-sized chunks and add them to the boiling water.
  3. Cover the pan and cook for about 12 to 14 minutes, or just until they are tender but still firm in the center when pierced with a fork. 
  4. Put the butter in the baking dish and place it in the oven until the butter has melted, 3 to 5 minutes. Watch carefully to make sure the butter doesn’t burn.
  5. In a bowl, mix the flour, baking powder, salt, sugar, and milk. Spoon the batter over the center of the melted butter. Do not stir.
  6. To make the syrup, combine the granulated sugar, brown sugar, hot water, vanilla, and cinnamon. Stir until the sugars are dissolved.
  7. Arrange the sweet potatoes over the batter and pour the syrup mixture over the sweet potatoes.
  8. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown.
  9. Serve with ice cream,  whipped cream, or whipped topping.


Try not to overcook the sweet potatoes; they should be fork-tender but still somewhat firm. Instead of raw sweet potatoes, use 2 to 2 1/2 cups of cooked sweet potatoes. Canned sliced sweet potatoes are rather soft, but they may be used in the recipe as well. You can use self-rising flour and omit the baking powder and salt if you prefer.

Recipe Variations

Since this is one of those recipes that gets passed down from generation to generation, and many cooks make it from memory, there are several different versions of a sweet potato cobbler. Some may finish with a pastry crust instead of starting with the batter on the bottom, others cook the potatoes in the syrup and then top with a lattice design of pastry dough. You will find recipes where sugar and butter are layered several times with the sweet potato and strips of pastry dough and then covered with a full pie crust; while it is baking a sweetened evaporated milk mixture is poured over the top. There are also versions featuring a biscuit topping over the spiced sweet potato mixture. 

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Iron Skillet Sweet Potato Cobbler

This is a cobbler you’ll want to make over and over again.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Cobbler, Dessert

Cuisine: American, southern

Keyword: Iron Skillet Sweet Potato Cobbler

Servings: 8 Servings

Author: The Southern Lady Cooks



  • 4 medium sweet potatoes peeled and sliced or chopped (about 6 or 7 cups)
  • 1 cup white granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups water from cooked sweet potatoes
  • 5 tablespoons butter
  • 2 teaspoons vanilla extract

Crust Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons butter softened
  • About 10 tablespoons of ice water


  • Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg, and flour.
  • Spray a 10-inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, and pour the 1 1/2 cups of water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons of butter into pieces on top. Then make your crust or you could use a bought pie crust on top.

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Crust Instructions

  • Mix salt into the flour. Cut butter into the flour until resembles course crumbs. Add water until you can work with dough. Roll out on a floured surface and place over cobbler in skillet or baking dish.
  • Bake cobbler in a preheated 400-degree oven for 35 to 40 minutes until crust is brown on top. Can brush crust with melted butter or egg white for better browning.

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