Served warm with a scoop of ice cream, you won’t be able to resist this Sweet Potato Cobbler! With a sweet potato pie filling and a cinnamon streusel topping, it’s the ultimate Fall dessert.
This sweet potato cobbler brings together cozy fall vibes and a touch of Southern charm. The first layer of creamy and perfectly spiced sweet potato filling is topped with a cinnamon crumb topping that lightly crisps up as it bakes. Served warm, the combination of textures pairs perfectly with a scoop of vanilla (or cinnamon!) ice cream.
Simple enough to make on a weeknight, yet special enough for Thanksgiving, it’s a dessert that feels fancy but comes together with ease. Trust me, once your guests take that first warm bite, they will forget all about the pies!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Sweet Potatoes: They’ll need to be baked and mashed. You can also boil them, but I mush prefer the texture from baked potatoes versus boiled potatoes. Baked potatoes are much more moist.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can substitute this easily with cinnamon and add a pinch of nutmeg.
- Heavy Cream: Don’t swap this for any other dairy product or your filling won’t be as creamy. If you need to swap it, I recommend using something equally as thick, like coconut cream.
- Butter: It’ll need to be melted and slightly cooled.
- Eggs: Don’t skip the eggs, they are essential for getting the correct custard-y texture for the sweet potato layer.
- Vanilla Extract: I always recommend using pure vanilla extract (not imitation) for the best flavor.
Tips For Making Sweet Potato Cobbler
This easy dessert recipe comes together in just a few hassle-free steps. Honestly, it’s pretty hard to mess up, but below are a few tips to ensure it comes out perfect. Scroll down to the printable recipe card for full instructions!
You don’t have to use a cast iron skillet. You can use any baking dish! I recommend either a large 12-inch round casserole dish or a 9×9 baking dish. If you are giving this away to friends/family, you can also bake it in an aluminum foil tin.
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Make sure your sweet potatoes are mashed and cooled before mixing. They can be slightly warm, but you don’t want them boiling hot still or they will cook the eggs!
Work the butter into the flour, sugar, cinnamon, and salt, until just crumbly. You can do this by hand (by crumbling it together between your fingers), with a fork, or even with a hand mixer. Be careful though, if you over work it, it will go from a crumb topping to a paste!
Bake until the filling is set and the top is golden brown, then let it rest. The center will likely still be ever so slightly jiggly when you take it out of the oven. If you let it cool and rest for at least 10-15 minutes, it will firm up in the center – just like when baking a pie.
Variations To Try
For a little more crunch add some nuts or oats! Add a cup (or go light with a 1/2 cup) of chopped pecans to the topping or the filling. Or you can add a cup of old fashioned or quick oats to the crumb topping for a peach crisp style topping. If it’s a little dry with the oats, add a little more melted butter.
Craving even more spice? Swap the cinnamon in the crumb topping for pumpkin pie spice.
Can I Prepare Sweet Potato Cobbler in Advance?
Absolutely! Follow all directions until the step where you pour the crumb topping over the sweet potato layer. Instead, tightly cover the sweet potato layer in the pan and refrigerate it. Then, place the streusel topping in an airtight container and refrigerate it as well. You can store them both for up to 48 hours.
When ready to bake, take them out of the fridge and set on the counter while heating the oven. Once the oven is warm, sprinkle the streusel on top and bake as directed.
Sweet Potato Cobbler
Ingredients
Sweet Potato Filling
- 2 cups mashed sweet potatoes**
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ⅔ cup heavy cream, lactose-free substitution below
Cinnamon Streusel
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted
Optional Topping
- Vanilla ice cream
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Instructions
- Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
- In a large bowl, whisk together sweet potatoes, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
- In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed.)
- Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
- Bake until filling is set and top is golden brown, 40 to 45 minutes.
- Let cool for 10 minutes, then serve warm topped with vanilla ice cream.
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Notes
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Nutrition
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More Fall Dessert Recipes To Try
- No one can resist this warm pumpkin cobbler recipe with caramel and crunchy pecans!
- Pumpkin crisp served warm with vanilla ice cream.
- Pumpkin cake with 3 big layers and cinnamon cream cheese frosting.
- Brown sugar sweet potato pie is a must make for Thanksgiving. You also can’t go wrong with these mini pumpkin pies or a Dutch apple pie.
- This easy pumpkin pie cheesecake is a reader favorite, or go all out with the best pumpkin cheesecake.
- Baked apples are loaded with cinnamon and brown sugar then baked until tender.
- Made with just 5 ingredients, this caramel apple dump cake is always a hit.
- Impress everyone with this 3-layer pumpkin cake.
- Pumpkin dump cake is an easy dessert made with a box of cake mix.
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I made a vegan version of this adding a cream cheese topping to the crumble. Sooo good! I used a bit less sugar too