When most people think of cobblers, sweet potatoes are not at the top of the list. In fact, the thought of using this tuber in a cobbler is completely foreign, unless of course you live down South. In the midst of sweet potato country, sweet potatoes are eaten in many ways. The beautifully, delicious sweet potato is a great wintery recipe option, not only for the Thanksgiving or holiday table.

Sweet potatoes take all summer (usually a minimum of 100 days for most varieties) to grow. Once they are harvested, it takes another two weeks for the potato to cure. Without curing the potatoes lack their characteristic sweetness. So, for the impatient, a good way to get in some freshly harvest sweet potatoes is to use them in a cobbler.

A former sweet potato farmer friend introduced us to this concept of using “green” or uncured potatoes for this dish. His reasoning being that you are going to add sugar to the potatoes, so it compensates for the lack of sweetness in the fresh potatoes. Cured or uncured sweet potatoes can be used for this cobbler; we’ve tested both and either one makes a tasty dish!

Sweet Potato Cobbler Recipe

• 2 lbs of sweet potatoes, peeled and sliced 1/4 inch thick
• 1 cup reserved sweet potato cooking water
• 1 cup of brown sugar
• 3 tablespoons of flour
• 2 tablespoons of cold butter, cut up
• 1/4 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of salt

Biscuit topping

• 1 cup of all purpose flour
• 3/4 teaspoon of baking powder
• 1 tablespoon white sugar
• 1/4 teaspoon of salt
• 1/4 teaspoon baking soda
• 3 tablespoons of cold butter
• 3/4 cup buttermilk

Cook the sliced sweet potatoes in a saucepan in water until they are crisp-tender.

Drain the potatoes, reserving a cup of the cooking water.

Place the sweet potatoes in a large mixing bowl

Grease a large cast iron skillet or a 13X9 inch baking dish.

Add the sugar, cinnamon, nutmeg and salt to the cooked sweet potatoes. Gently stir until coated. 

Layer the spice and flour coated sweet potatoes into the baking dish.

Pour the reserved cooking liquid into the baking dish.

In a small bowl, combine the flour, baking powder, baking soda, salt, sugar; cut in the butter until the mixture resembles coarse crumbs.

Stir in the buttermilk until just moistened.

Drop by tablespoonfuls onto the sweet potatoes.

Sprinkle additional pinch of sugar on top (optional). 

Bake uncovered at 375 F for 30-35 minutes until top is golden brown. 

Serve warm with vanilla ice cream.