Ingredients

The following ingredients have 8 Servings
  • 2 pounds sweet potatoes
  • 4 cups water
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 tablespoon orange zest
  • 3/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup buttermilk
  • Whipped cream or vanilla ice cream, for serving

Instruction

  • Peel the sweet potatoes and then cut in half lengthwise then slice into half-moon shapes, about 1/2-inch thick. Place the cut sweet potatoes into a pot large enough to hold them, along with the water, granulated sugar, brown sugar, cinnamon, allspice, nutmeg, salt, butter, vanilla extract, and orange zest. Bring the pot to a boil then turn the heat down to low and simmer until the sweet potatoes are tender but firm.
  • Lightly grease a 9×13 baking dish or a large cast-iron skillet. Once the potatoes are done, transfer them with a slotted spoon to the baking dish, leaving the liquid in the pot. Turn the heat on the pot to high, and boil the liquid until it’s reduced by 1/2 and slightly thickened, about 15-20 minutes, while occasionally stirring. You should have about 1 cup.
  • Meanwhile, to make the dough, stir together the flour, 2 tablespoons of sugar, baking powder, orange zest, and salt. Work into the flour mixture the cold butter until it resembles peas. Pour in the buttermilk and stir until well combined.
  • Preheat the oven to 375°F.
  • Place the dough on a lightly floured surface. Knead it a couple of times and then it out until it’s roughly a 9×13 inch rectangle or a 10-inch round circle, depending on whether you’re baking the cobbler in a baking dish or skillet.
  • Evenly pour over the sweet potatoes the syrup and then place on top of the sweet potatoes the cobbler dough. Sprinkle over the dough the remaining 1 tablespoon of granulated sugar, and then cut into the dough several slits so steam can release. Bake uncovered for 30-35 minutes, or until the top is golden brown. Allow to cool for 20 minutes, then serve. Serve each slice topped with whipped cream or vanilla ice cream.