Yield: 8
Sweet Potato Cobbler
Topped with a golden brown cinnamon crumb topping, this Sweet Potato Cobbler is perfectly spiced and served warm with vanilla ice cream.
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
** for the sweet potatoes, I recommend you bake and mash them to create the mashed sweet potatoes. If you boil them, they can become dry. I know this seems backwards, but trust me - it makes a difference to the final texture!
How to store leftovers: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
How to reheat: If you have a large amount, reheat it in the oven at 350°F for about 10 to 15 minutes, just until warmed through. I recommend covering it with foil so the top doesn't overly brown. If heating an individual serving, use the microwave! Just zap it in 30 second intervals until it’s warmed through.
Video
Nutrition
Serving: 1, Calories: 493kcal, Carbohydrates: 43g, Protein: 8g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 11g, Cholesterol: 156mg, Sodium: 359mg, Fiber: 2g, Sugar: 13g