Sweet Potato Cobbler

Full of flavor and perfect for making ahead, this homemade sweet potato cobbler will steal the show at your next holiday meal. Sweet potato cobbler is a tried-and-true staple on Southern tables, and you’ve probably been using the same recipe for decades. If your old-school recipe is getting a little tired, mix it up with our Sweet Potato Cobbler. This dish is perfect blend of the gooeyness of cobbler with a little crunch of a crisp and is perfect for your Thanksgiving table.

For the best taste and texture, we recommend using sweet potatoes instead of yams. The names of these two starchy root vegetables are often used interchangeably, but they are actually different, and originate from different continents. Native to Central and South America, sweet potatoes typically have orange flesh and a pinkish-brown skin, and are sweeter and creamier in texture when cooked. Native to Africa, Asia, and the Caribbean, true yams have white flesh and a bark-like skin, with a drier, starchier texture—more like a regular baking potato.

Ingredients

• 1/2 cup butter
• 2 tablespoons whipping cream
• 1 cup granulated sugar
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large sweet potatoes, peeled and thinly sliced (about 1 1/2 pounds)

For the crust

• 1/3 cup butter or margarine
• 1 2/3 cup self-rising flour
• 1/2 cup buttermilk
• Streusel Topping

Directions

1. Melt 1/2 cup butter in a 10 1/2-inch cast-iron skillet over medium heat. Whisk in whipping cream and next 5 ingredients. Remove from heat.
2. Layer sweet potato slices evenly in cream mixture. Cover with aluminum foil, and place on a baking sheet.
3. Bake at 350° for 20 minutes. Uncover.
4. Cut 1/3 cup butter into flour with a fork or pastry blender until crumbly; stir in buttermilk until moistened. Turn dough out onto a lightly floured surface; knead 3 to 4 times. Pat or roll dough to a 10 1/2-inch circle; place over cobbler. Sprinkle with Streusel Topping.
5. Bake, uncovered, at 350° for 25 minutes or until golden.