Grandma’s Southern Sweet Potato Cobbler

How to make Grandma’s Southern Sweet Potato Cobbler (Step 1, 2, 3…)

Step 1: Preheat the oven to 350°F (175°C). Peel, boil, and mash the sweet potatoes until smooth and creamy.

Step 2: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, milk, vanilla extract, cinnamon, nutmeg, salt, and flour. Stir until well blended.

Step 3: Roll out the bottom pie crust and place it in a greased 9×13-inch baking dish. Press to cover the bottom evenly.

Step 4: Pour the sweet potato filling into the crust and spread it evenly.

Step 5: Roll out the second crust and cut it into strips or lay it whole on top. Crimp the edges to seal and cut small slits in the top if using a whole crust.

Step 6: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.

Step 7: Let cool slightly before serving warm. Delicious with a scoop of vanilla ice cream or whipped cream.

Recipe Variations and Possible Substitutions

• Add a sprinkle of chopped pecans or walnuts to the filling for crunch.
• Substitute the pie crust with a biscuit-style cobbler topping.
• For added spice, include a pinch of ground ginger or allspice.
• Make it dairy-free by using plant-based butter and milk alternatives.

Storage and Reheating Tips

Store leftover cobbler in the refrigerator for up to 4 days, covered tightly. Reheat individual servings in the microwave for 30-45 seconds or warm the entire dish in a 300°F oven for 15-20 minutes. Cobbler can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.