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Southern Sweet Potato Cobbler

Southern sweet potato cobbler has tender, cinnamon-spiced sweet potatoes baked in a glossy syrup beneath a golden lattice pastry crust. The homemade dough chills before being rolled and baked in a 9x13-inch dish.
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Prep Time 30 minutes
Cook Time 1 hour 7 minutes
Chilling and cooling 1 hour
Total Time 2 hours 37 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 1.33 cup shortening vegetable; divided (1 teaspoon for greasing the pan)
  • 4 cup all-purpose flour
  • 1 tsp salt
  • 12 tbsp milk cold, whole
For the filling
  • 2.5 lb sweet potatoes peeled and cut into 1/2-inch-thick slices
  • 6 tbsp butter unsalted
  • 3 tbsp cornstarch
  • 2 cup water
  • 1 cup sugar granulated
  • 0.5 cup brown sugar packed, light
  • 1 tsp cinnamon ground
  • 0.25 tsp nutmeg ground
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish
  • 1 5-quart Dutch oven

Method
 

Make the pastry
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish with 1 teaspoon of the shortening.
  2. Whisk the flour and salt in a large bowl.
  3. Cut in the remaining shortening until the mixture has coarse, pea-size crumbs.
  4. Pour in the milk and toss with a fork until the dough holds together.
  5. Divide the dough into two portions, about two-thirds and one-third.
  6. Shape each portion into a rectangle, wrap, and refrigerate for at least 30 minutes.
Cook the filling
  1. In a medium bowl, whisk the cornstarch and water until smooth.
  2. Whisk in the granulated sugar, brown sugar, cinnamon, and nutmeg.
  3. Melt the butter in a 5-quart Dutch oven over medium heat.
  4. Whisk in the cornstarch mixture and bring to a simmer.
  5. Cook for 1 to 2 minutes, whisking, until the syrup thickens and turns glossy.
  6. Add the sweet potatoes and gently stir to coat.
  7. Cover and simmer over medium-low heat for 12 to 15 minutes, stirring gently once or twice, until the slices are just fork-tender.
  8. Remove from the heat and stir in the vanilla extract.
Assemble and bake
  1. Roll the larger portion of dough on a lightly floured surface into an 11x15-inch rectangle.
  2. Fit the dough into the baking dish and press it across the bottom and about 1 inch up the sides.
  3. Roll the smaller portion into a 10x14-inch rectangle.
  4. Cut the dough into 1-inch-wide strips.
  5. Spoon the sweet potatoes and syrup into the pastry-lined dish.
  6. Arrange the dough strips in a lattice over the filling.
  7. Fold the bottom crust over the strip ends and press to seal.
  8. Bake on the lower-middle oven rack for 45 to 55 minutes, until the pastry is golden brown and the filling bubbles in the center.
  9. Let the cobbler cool for at least 30 minutes before serving.

Notes

For clean pastry edges, keep the dough cold while rolling. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. For a dairy-free version, use unsweetened dairy-free milk and a plant-based butter alternative.