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Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Sweet potatoes want to be more than just a marshmallow topped casserole, and we don't blame them. Boiling them in a mixture of water, sugar, vanilla, and spices infuses them with a ton of flavor and creates a simple syrup, which will turn into a rich, syrupy sauce in the oven. If you like your cobblers super saucy, feel free to add more cooking liquid to the sweet potatoes before baking.
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Ingredients
For the filling
- 2 lb.
sweet potatoes, peeled and chopped
- 3 cups
water
- 1 cup
granulated sugar
- 2 tsp.
pure vanilla extract
- 2 tsp.
ground cinnamon
- 1/2 tsp.
ground nutmeg
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground ginger
For the cobbler topping
- 2 cups
all-purpose flour
- 1/2 cup
granulated sugar
- 2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1/2 cup
(1 stick) butter, cold and cut into 1/2" pieces
- 1/2 cup
heavy cream
- 1
large egg, beaten
Egg wash, for brushing
Coarse sugar, for sprinkling
Directions
- Step 1Preheat oven to 350°. In a large saucepan over medium heat bring sweet potatoes, water, granulated sugar, vanilla, and spices to a boil. Reduce heat and let simmer until potatoes are just tender, but not falling apart, 15 minutes.
- Step 2Spoon potatoes into a 9”-x-13” baking pan then pour 1 ½ cups cooking liquid over potatoes.
- Step 3Make topping: In another large bowl, whisk together flour, sugar, baking powder, and salt. Incorporate butter into flour mixture until it resembles coarse crumbs. Stir in heavy cream and egg.
- Step 4 Top sweet potatoes with dollops of dough, then brush dough with egg wash and sprinkle with coarse sugar.
- Step 5Bake until golden brown and bubbly, 45 to 50 minutes.
- Step 6 Let cool 10 minutes before serving.
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