Grandma’s Southern Sweet Potato Cobbler

by

Servings: 6 | Prep Time: 15 mins | Cook Time: 50–60 mins | Total Time: ~1 hr 15 mins | Calories: ~320 per serving

Ingredients

  • 2 cups mashed sweet potatoes (about 2 large sweet potatoes)

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 1/2 cup milk

  • 1/4 cup unsalted butter, melted

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/4 tsp salt

  • 1 pre-made pie crust (store-bought or homemade)

Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a large mixing bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth.

  3. Roll out pie crust and place in a 9-inch pie dish. Trim excess dough.

  4. Pour sweet potato filling evenly into the crust.

  5. Bake for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.

  6. Remove from oven and cool at least 30 minutes before serving.

Tips

  • Use room temperature eggs and milk for a smoother filling.

  • Serve with whipped cream or vanilla ice cream for extra indulgence.

  • If you want a deeper flavor, roast the sweet potatoes instead of boiling them.

If you’d like, I can also adapt this into a deep-dish cobbler style with a top crust or lattice for a more rustic look—just like the kind you’d see at a Southern church potluck. Would you like me to make that version for you?

Leave a Comment