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Cast-Iron Sweet Potato Cobbler
Sweet potatoes, usually reserved for savory sides or heavy pies, take center stage in this bubbling cast-iron dessert. They're treated just like fruit, simmering in a bright, ginger-spiked syrup that perfectly balances their natural earthiness. A flaky, buttery homemade pastry crust blankets the top, finishing with a generous sprinkle of coarse sugar. It's a cozy, unexpected twist on a classic cobbler that'll easily steal the show at your next holiday table.
Ingredients
- 1¼ cups all-purpose flour, plus more for dusting
- 1 Tbsp. granulated sugar
- ½ tsp. kosher salt
- ½ cup cold unsalted butter, diced
- 3 Tbsp. ice water
- 1½ lb. (about 3 small) sweet potatoes, sliced into ¼-inch-thick half-moons
- 6 Tbsp. unsalted butter
- ¾ cup granulated sugar
- 1 Tbsp. fresh lemon juice (from 1 lemon)
- 2 tsp. cornstarch
- 1½ tsp. grated fresh ginger
- ¾ tsp. kosher salt
- 1 large egg
- 1 to 2 Tbsp. coarse sugar
Instructions
- 1Combine the flour, granulated sugar, and salt in a food processor. Pulse three to four times to mix.
- 2Add the diced butter and pulse until the mixture resembles coarse, pea-sized crumbs. Pour in the ice water and pulse eight to ten times until a dough begins to form.
- 3Transfer the dough to a lightly floured work surface and knead gently a few times. Shape it into a smooth ball, then press it down into a flat disk.
- 4Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling relaxes the gluten and keeps the butter cold for a flakier crust.
- 5Preheat the oven to 400°F. Bring 4 cups of water to a boil in a large saucepan over medium-high heat. Add the sliced sweet potatoes and cook for 10 minutes. Transfer the potatoes to a bowl, reserving 1/2 cup of the hot cooking water.
- 6Place 6 tablespoons of butter into a 10-inch cast-iron skillet. Set it in the hot oven for about 2 minutes until completely melted.
- 7Carefully remove the hot skillet from the oven. Whisk the granulated sugar, fresh lemon juice, cornstarch, grated ginger, salt, and the reserved 1/2 cup of cooking water directly into the melted butter.
- 8Arrange the cooked sweet potato slices in the skillet, spreading them into an even layer over the sugar mixture.
- 9Roll the chilled dough out on a lightly floured surface into a 12-inch square. Cut the dough into several rectangular pieces using a pastry cutter or knife.
- 10Arrange the dough rectangles over the sweet potatoes, overlapping the edges slightly until the filling is fully covered.
- 11Beat the egg with 1 tablespoon of water in a small bowl. Brush this egg wash evenly over the pastry and scatter the coarse sugar on top.
- 12Bake in the preheated oven for 35 to 40 minutes, until the crust turns golden brown and the filling is thick and bubbling.
Notes
- Make ahead: The pastry dough can be prepared and stored in the refrigerator for up to 24 hours before baking.
- Serving: Top the warm cobbler with a generous scoop of vanilla bean ice cream.
- Storage: Keep leftover cobbler covered in the refrigerator for up to 3 days. Reheat gently in the oven to crisp up the pastry.