Grandma’s Irresistible Southern Sweet Potato Cobbler (6 Easy Steps!)

There’s something downright magical about sweet potato cobbler—especially when it’s Grandma’s Southern Sweet Potato Cobbler. The moment that cinnamon-sugar aroma starts wafting through the kitchen, you know comfort is on the way. This recipe brings back memories of my grandma’s linoleum-floored kitchen in Georgia, where she stirred everything by hand, never measured a single spice, and still managed to create dessert perfection.

Whether you’re wrangling toddlers, planning a potluck, or just need a little edible hug on a weekday night, this cobbler has your back. Sweet potatoes, brown sugar, warm spices, and a buttery crust come together in a bake that’s nostalgic, simple, and soul-satisfying. It’s Southern hospitality in a dish—and you don’t even need to iron your tablecloth.

---

Why You’ll Love This Grandma’s Southern Sweet Potato Cobbler

• It’s like pie and pudding had a delicious Southern baby.
• Cozy flavors of cinnamon, nutmeg, and creamy sweet potatoes.
• Easy enough for a weeknight, special enough for Sunday supper.
• Minimal prep, big flavor pay-off.
• Perfect with whipped cream, ice cream, or straight from the dish (no judgment).

PIN IT OR SAVE IT

---

Ingredients

• 2 cups mashed sweet potatoes (about 2 large)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 sheet refrigerated pie crust (or homemade if you’re channeling Grandma)
• Additional butter for dotting (about 1 tablespoon, optional)
• Optional toppings: whipped cream or vanilla ice cream

---

Instructions

1. Preheat the Oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Roll Out the Crust and press it into the bottom of the dish. Cut extras into strips if you want a lattice or decorative topping.
3. Mix the Filling: In a large bowl, stir together mashed sweet potatoes, both sugars, milk, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Blend until smooth.
4. Assemble: Pour the mixture over the crust. Add your crust strips on top and dot with butter if using.
5. Bake for 45–50 minutes, until golden, puffed, and mostly set in the middle.
6. Cool for at least 15 minutes. Serve warm with your favorite topping.

---

Melania’s Tips for Perfect Banana Bread—Oops, Cobbler

• Roast, don’t boil, your sweet potatoes for deeper flavor and natural sweetness.
• A splash of bourbon or maple syrup? Southern-approved and totally welcome.
• Let it cool before slicing, unless you like your cobbler with a spoon (also acceptable).
• If your crust browns too fast, tent it with foil halfway through baking.

---

Bake It With the Littles

Sweet potato cobbler is surprisingly kid-friendly. Let them:

• Mash the sweet potatoes (messy fun!)
• Cut shapes from extra dough for a creative top crust
• Sprinkle cinnamon “like fairy dust” (my daughter’s words, not mine)

You’ll build memories and dessert at the same time—double win.

For another fun kid-helper bake, try my easy banana chocolate chip muffins.

---

Meal-Prep Magic

• Make-Ahead: Assemble the cobbler a day in advance and bake just before serving.
• Reheat: Pop leftovers in the oven at 300°F for 10–15 minutes or microwave gently.
• Storage: Keeps in the fridge for up to 4 days, tightly covered.

---

Healthier Swaps Without Losing the Magic

Want to lighten things up? Try these:

• Use unsweetened almond milk or oat milk instead of dairy.
• Swap coconut sugar or maple syrup for a more natural sweetener.
• Sub in whole wheat pastry flour crust if making homemade dough.
• Cut sugar by 1/4 cup total—sweet potatoes do a lot of heavy lifting already!

---

Leftover Remix

Leftovers? Bless your heart—you’ve got options:

• Cobbler Parfait: Layer with Greek yogurt for a breakfast treat.
• Sweet Potato Cobbler French Toast: Oh yes. Dip slices in egg batter and pan-fry.
• Ice Cream Topping: Warm and spoon over vanilla or butter pecan.

PIN IT OR SAVE IT

---

Gift It Like a Pro

Make someone’s day:

• Bake in mini foil pans, tie with rustic twine and a cinnamon stick.
• Print the recipe on a cute card—bonus points for using your kid’s handwriting.
• Pair with a jar of local honey or homemade whipped cream for an unforgettable hostess gift.

---

FAQs

Can I use canned sweet potatoes?
Yes! Just drain and mash them well. Skip the added sugar if they’re packed in syrup.

Can I freeze it?
Yep—bake first, cool completely, then wrap tightly and freeze for up to 3 months.

What if I don’t have a bottom crust?
No problem. Just pour the filling into the greased dish and top with crust strips.

Can I double the recipe?
Absolutely. Use a 9×13-inch dish and extend the baking time by about 10 minutes.

---

Final Thought

This Grandma’s Southern Sweet Potato Cobbler is more than a dessert—it’s a warm hug, a family story, and a sweet slice of nostalgia baked into one golden pan. It’s a love letter to the South, to grandmothers everywhere, and to the simple joy of baking something from scratch.

Pull out that mixing bowl, gather the kiddos (or don’t), and whip up a batch. Trust me—your kitchen’s about to smell like home.

Print