Sweet Potato Cobbler Recipes

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SWEET POTATO COBBLER



Sweet Potato Cobbler image

Make and share this Sweet Potato Cobbler recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

8 cups sweet potatoes, sliced 1/2 inch thick (around 4 large ones)
lightly salt water
2 cups white sugar
4 tablespoons flour
1 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1 dash ground cloves
1/2 cup unsalted butter
1 double crust pie crust
2 tablespoons milk
1 tablespoon sugar
1/4 cup chopped pecans

Steps:

  • In a large saucepan cover sliced sweet potatoes with lightly salted water.
  • Bring to a boil, reducing to a simmer.
  • Cook for 7 minutes or until tender but still firm.
  • Drain reserving 2 cups of the cooking liquid.
  • In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
  • Keep stirring until the sugar is disolved.
  • Add butter and melt.
  • Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
  • Remove from heat.
  • Layer the sweet potato slices in a 8x10 inch glass dish.
  • Pour syrup over the potatoes.
  • Cut pastry lattice style and top cobbler.
  • Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.

Nutrition Facts : Calories 556.8, Fat 23.9, SaturatedFat 9.2, Cholesterol 24.8, Sodium 256.7, Carbohydrate 83.3, Fiber 4.5, Sugar 45.9, Protein 4.8

SWEET POTATO COBBLER



Sweet Potato Cobbler image

My grandmother used to make the best sweet potato cobbler, but, like many cooks, she didn't follow a recipe. I tried many cobbler recipes before I discovered this one. It's a favorite for church dinners and is a special treat at home.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

2 pounds sweet potatoes, peeled and sliced 1/4 inch thick
3-1/2 cups water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, cubed
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
2 tablespoons butter, melted
4 teaspoons sugar
Whipped cream, optional

Steps:

  • In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain, reserving 1-1/2 cups cooking liquid. Layer potatoes in a greased 13-in. x 9-in. baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter. , Preheat oven to 400°. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake until top is golden brown, 30-35 minutes. Spoon into dishes; if desired, top with whipped cream.

Nutrition Facts :

SWEET POTATO COBBLER



Sweet Potato Cobbler image

A warm, comforting cobbler dessert with all the flavors of autumn. A beautiful marriage of sweet potatoes and pumpkin pie.

Provided by Suzy_Belle

Time 1h10m

Yield 8

Number Of Ingredients 14

3 ½ medium sweet potatoes, peeled and cut into chunks
¼ cup white sugar
½ teaspoon vanilla extract
1 (2 inch) cinnamon stick
¼ cup loosely packed brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon cornstarch
½ cup all-purpose flour
½ cup white sugar
½ teaspoon baking powder
1 pinch salt
½ cup cold unsalted butter, cut into small pieces
1 large egg
½ teaspoon vanilla extract

Steps:

  • Combine sweet potatoes, sugar, vanilla extract, cinnamon stick, and water to cover in a medium pot over medium heat. Bring to a simmer and cook until sweet potatoes are barely tender, 8 to 10 minutes. Remove from heat, discard cinnamon stick, and strain potatoes. Allow potatoes to cool slightly.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate, baking dish, or casserole dish of your choice.
  • Combine flour, sugar, baking powder, and salt for crust in a mixing bowl. Cut cold butter into the mixture until crumbly. Stir in egg and vanilla.
  • Combine warm potatoes, brown sugar, pumpkin pie spice, and cornstarch in a separate bowl; mix until thoroughly combined. Spoon filling into the prepared pie plate and spoon crust mixture over top.
  • Bake in the preheated oven until crust is golden brown and filling is bubbly, about 35 minutes.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 50.1 g, Cholesterol 53.8 mg, Fat 12.3 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 7.5 g, Sodium 116.4 mg, Sugar 27.5 g

SWEET-POTATO COBBLER



Sweet-Potato Cobbler image

This Sweet-Potato Cobbler recipe was common at Juneteenth celebrations years ago but is now seldom seen.

Provided by Nathan Jean Whitaker Sanders

Categories     Dairy     Dessert     Bake     Christmas     Thanksgiving     Sweet Potato/Yam     Fall     Summer     Winter     Gourmet     Juneteenth

Yield Makes 8 to 10 (dessert) servings

Number Of Ingredients 19

For filling
2 1/2 pounds sweet potatoes
1 quart water
3/4 cup canned pure cane syrup
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For biscuit dough
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 1/4 cups whole milk
Accompaniment: vanilla ice cream
Special Equipment
a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)

Steps:

  • Make filling:
  • Peel sweet potatoes, then halve lengthwise and slice crosswise 1/4 inch thick. Combine potatoes with remaining filling ingredients in a wide 4- to 5-quart pot and simmer, covered, until potatoes are almost tender, 6 to 8 minutes. Transfer potatoes with a slotted spoon to a bowl and boil liquid, uncovered, until reduced to about 2 cups (it will become syrupy), 20 to 25 minutes.
  • Make dough and bake cobbler:
  • Put oven rack in middle position and preheat oven to 375°F. 3Whisk together flour, baking powder, and salt in a bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork until a dough forms.
  • Gather dough into a ball, then turn out onto a lightly floured surface and gently knead 7 or 8 times. Divide dough into 2 pieces, then form each into a disk.
  • Roll out 1 disk with a floured rolling pin into a 14-inch round (about 1/8 inch thick) and fit into bottom and about halfway up side of Dutch oven, pressing against side to help it adhere.
  • Roll out remaining dough into another 14-inch round, then trim to a 12-inch round with a paring knife, reserving trimmings.
  • Spoon half of sweet potatoes evenly into dough-lined Dutch oven, then top with 1 layer dough trimmings, cutting and fitting trimmings to almost cover potatoes. Add remaining potatoes, then pour syrup over potatoes and cover with 12-inch dough round, pressing edges together to seal. Cut 3 steam vents in top with paring knife.
  • Bake cobbler until top is golden, 40 to 45 minutes. Cool to warm before serving, about 30 minutes (dough will absorb most of syrup).

SWEET POTATO COBBLER DESSERT



Sweet Potato Cobbler Dessert image

This sweet potato cobbler couldn't be easier--just mix up and bake for a crowd-pleasing dessert that's great for parties and potlucks.

Provided by Michael Spradling

Categories     Desserts     Cobbler Recipes

Time 1h10m

Yield 24

Number Of Ingredients 10

6 cups white sugar, divided
3 cups all-purpose flour
3 cups milk
3 teaspoons baking powder
¾ pound unsalted butter, melted
6 cups cooked and mashed sweet potatoes
3 cups water
1 ½ cups brown sugar
3 teaspoons vanilla extract
3 teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix 3 cups white sugar, flour, milk, and baking powder together in a bowl. Mix sweet potato, remaining 3 cups white sugar, water, brown sugar, vanilla extract, and cinnamon together in second bowl.
  • Pour melted butter into a 2 1/2-quart baking dish. Pour in flour mixture, followed by sweet potato mixture; do not mix into the flour batter.
  • Bake in the preheated oven until set, about 1 hour.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 87.7 g, Cholesterol 32.9 mg, Fat 12.3 g, Fiber 2.2 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 98.2 mg, Sugar 68.1 g

EASY SWEET POTATO COBBLER



Easy Sweet Potato Cobbler image

My best friend of 23 yrs. gave me this recipe years ago. We lost my friend Bunny to cancer in 2001. This is a very good and fast sweet potato recipe. Great for the Thanksgiving Table!

Provided by Sandy Williams

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 9

1 stick butter
1 c self-rising flour
2 c sugar ( divided)
1 c milk
2 c cooked but firm, peeled and cubed sweet potatoes
1/2 c light brown sugar
1 1/2 c hot water
1 tsp vanilla
1 tsp nutmeg

Steps:

  • 1. Melt butter in a 9x13 inch baking dish. Mix together the flour, 1 cup sugar, and 1 cup milk; pour over the melted butter. Do not stir. Mix remaining ingredients and spread evenly over melted butter and batter. Do NOT Stir. Bake at 350? for 45 minutes or until lightly browned.

SWEET POTATO COBBLER



Sweet Potato Cobbler image

Dessert? Definitely. Side dish? Absolutely! Take your pick... no matter how you serve it, this sweet potato cobbler is a holiday delight. It's an old-fashioned recipe made with simple ingredients (and love). The filling is full of chunks of sweet potato floating in a yummy buttery spiced sauce. On top is a flaky crust dusted with...

Provided by Jewel Hall

Categories     Pies

Time 1h45m

Number Of Ingredients 17

2 lb sweet potatoes, peeled and sliced 1/4 inch thick
3 1/2 c water
1 -1/2 c sugar
3 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 c butter, cubed
FOR PASTRY
2 c all-purpose flour
1/8 tsp salt
2/3 c shortening
5-6 Tbsp cold water
2 Tbsp butter, melted
4 tsp sugar
FOR SERVING
whipped cream

Steps:

  • 1. In a saucepan, cook sweet potatoes in water until tender, about 10 minutes.
  • 2. Drain, reserving 1 1/2 cups of cooking liquid.
  • 3. Layer potatoes in a greased 13 inch x 9 inch baking dish.
  • 4. Combine sugar, flour, cinnamon, nutmeg, and salt; sprinkle over potatoes.
  • 5. Add reserved liquid and dot with butter.
  • 6. For the pastry, combine flour and salt. Add shortening.
  • 7. Cut in shortening until the mixture resembles coarse crumbs.
  • 8. Gradually add in water, toss with a fork until ball forms.
  • 9. On a floured surface, roll pastry into a 13 in x 9 in a rectangle.
  • 10. Place over sweet potato filling; cut slits in top.
  • 11. Brush with butter; sprinkle with sugar.
  • 12. Bake at 400 degrees for 30-35 minutes or until top is golden brown.
  • 13. Spoon into dishes; serve hot with a scoop of whipped cream on top sprinkled lightly with nutmeg. Yum, Yum

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