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Sweet Potato Cobbler

Sweet Potato Cobbler

Cost $15, save $10

Source: Recommended by CookPal

  • 70 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🍠 6 large sweet potatoes, peeled and cut into cubes
    • 1 cup coconut sugar
    • 1 cup white sugar
    • 🧈 1/2 cup butter, cut into cubes
    • 2 teaspoons vanilla bean paste
    • 1 tablespoon ground cinnamon
    • 2 teaspoons ground allspice
    • 2 teaspoons ground cloves
    • 1 teaspoon ground ginger
    • 1 teaspoon cardamom
    • 1 teaspoon ground nutmeg
    • 3 tablespoons all-purpose flour, or as needed
    • 1 tablespoons white sugar
    • 2 teaspoons ground cinnamon

  • Crust

    • 4 pie crusts

STEPS

1

Place sweet potatoes and water in a large Dutch oven, and place over medium heat. Add coconut sugar, white sugar, butter, vanilla bean paste, 1 tablespoon cinnamon, allspice, cloves, ginger, cardamom, and nutmeg. Continue to cook until potatoes are fork-tender, about 20 minutes. Reduce heat to a low simmer.

2

Remove about 1/2 cup liquid to a small bowl; whisk in 3 tablespoons flour to make a paste (thick pancake batter consistency). Stir the paste into the sweet potatoes until thickened and well incorporated.

3

Remove from heat, cover, and allow to cool and thicken for about 15 minutes.

4

Preheat the oven to 350°F (180°C). Line a 9x13-inch baking pan with 2 pie crusts, and poke holes in the crust with a fork. Bake for 10 minutes until lightly golden. Remove from oven.

5

Fill the crust with sweet potato mixture using a slotted spoon, reserving extra liquid and sweet potatoes. Pour liquid as needed to fill the crust but avoid overflow.

6

Cut the remaining 2 pie crusts into strips and create a lattice design over the sweet potato filling.

7

Mix sugar and cinnamon in a small bowl and sprinkle over the lattice crust.

8

Bake for 30-40 minutes until the crust is golden brown and the filling is thickened and bubbly.

NUTRIENTS

Per 1 serving

🔥

621

Calories

  • 6
    Protein
  • 92
    Carbs
  • 26
    Fats

💡 For extra flavor, try adding a sprinkle of sea salt on top of the crust before baking.Serve warm with a scoop of vanilla ice cream or whipped cream for an indulgent touch.Leftovers can be stored in an airtight container in the fridge for up to 3 days.