Ingredients
For the Sweet Potatoes:
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3–4 medium sweet potatoes, peeled and sliced (about 4 cups)
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4 cups water (for boiling)
For the Cobbler Syrup:
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1 ½ cups granulated sugar
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1 cup light brown sugar
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1 stick (½ cup) unsalted butter
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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1 tbsp vanilla extract
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1 ½ cups water (for syrup)
For the Crust:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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2 tsp baking powder
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½ tsp salt
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1 ½ cups milk
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½ cup melted butter
Instructions
Peel and slice the sweet potatoes into ¼-inch thick rounds. Place them in a large pot, cover with water, and bring to a boil over medium heat. Cook for about 12–15 minutes, until the potatoes are just tender but not mushy. Drain and set aside.
In a saucepan, combine 1 cup water, granulated sugar, brown sugar, butter, cinnamon, nutmeg, and vanilla. Bring to a gentle boil, stirring until the butter melts and the sugars dissolve. Let the mixture simmer for 5 minutes to thicken slightly. Remove from heat.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the milk and melted butter, stirring until a smooth batter forms. It should be pourable and similar to pancake batter.
Preheat oven to 350°F (175°C). Pour the batter into a greased 9×13 baking dish—do NOT stir. Arrange the boiled sweet potato slices evenly on top of the batter. Slowly pour the warm syrup over the entire dish, letting it seep down naturally. Again, do not stir.
Place the cobbler into the oven and bake for 45–55 minutes, or until the top is golden brown and the edges are bubbling. The batter will rise around the sweet potatoes, creating that classic cobbler texture with a thick, caramelized sauce beneath.
Notes
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Don’t overcook the sweet potatoes during boiling—they will continue to soften in the oven.
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The syrup may look thin when poured, but it thickens beautifully during baking.
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The “no-stir” method is essential for proper cobbler layering.