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Sweet Potato Cobbler
This comforting dessert treats sweet potatoes like fruit in a classic single-crust cobbler. The syrupy filling gets a bright lift from fresh lemon juice and grated ginger, balancing the natural sweetness of the potatoes. A homemade buttery pastry crust tops the dish, finished with a sprinkle of coarse sugar for a satisfying crunch. It is a wonderful alternative to traditional pie for holiday gatherings or cozy weekend dinners.
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
- 1Place the flour, granulated sugar, and salt into a food processor and pulse three to four times to mix.
- 2Drop in 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 it gently a few times. Shape it into a smooth ball, then press it down into a flat disk.
- 4Cover the dough tightly in plastic wrap and chill in the refrigerator for at least one hour, or up to a full day.
- 5Preheat the oven to 400°F. Boil four cups of water in a large saucepan over medium-high heat, add the sliced sweet potatoes, and cook for ten minutes. Move the cooked potatoes to a bowl and save half a cup of the hot cooking water.
- 6Put the butter into a 10-inch cast-iron skillet and set it in the hot oven for about two minutes until completely melted.
- 7Take the hot skillet out of the oven carefully. Whisk the granulated sugar, fresh lemon juice, cornstarch, grated ginger, salt, and the reserved half cup of cooking water directly into the melted butter.
- 8Place the cooked sweet potato slices into the skillet, spreading them out in an even layer over the sugar mixture.
- 9Roll the chilled dough out on a lightly floured surface until it forms 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. Keep cutting and placing the pastry pieces until the filling is completely hidden.
- 11Beat the egg with one tablespoon of water in a small bowl to create an egg wash. Brush this mixture 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.