Sweet Potato Cobbler

Sweet Potato Cobbler

This sweet potato cobbler with pineapple is an easy, delicious dessert for any occasion! Mashed sweet potatoes and juicy pineapple are topped with a sweet, cinnamon-spiced batter for incredible flavor in every bite.

Can I use fresh sweet potatoes instead of canned?

Yes, you can substitute about 3 pounds of fresh sweet potatoes (about 4 medium). Peel, dice, and boil until tender then mash them. Use 1⁄2 cup of the cooking liquid.

What if I don’t have pineapple or want to use a different fruit?

You can use any canned or fresh fruit combination such as apples, blueberries, peaches, etc. Adjust quantity to 1 cup of fruit.

Can I make this ahead of time?

Yes! Prepare through step 3, cover and refrigerate up to 1 day ahead. When ready to bake, let dish sit at room temperature as you preheat the oven and prepare the topping.

How do I make a vegan version?

Use coconut oil instead of butter and non-dairy milk such as almond or coconut milk. The rest of the recipe is naturally vegan.


  • 4 cups mashed canned yams (about 1 29 oz can), drained and mashed
  • 1⁄2 cup yam liquid (from can)
  • 1⁄2 cup packed light or dark brown sugar
  • 1 stick (1⁄2 cup) salted butter, melted
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon ground nutmeg
  • 8 ounces pineapple tidbits, drained (about 1 cup)
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1 cup granulated sugar


  1. Preheat the oven to 350°F. Grease a 9×9 inch baking dish and set aside.
  2. Drain the yams from the can, reserving 1⁄2 cup of the liquid. Mash the yams well with a potato masher or fork until chunky but not completely smooth.
  3. Transfer the mashed yams to the prepared baking dish. Stir in the reserved yam liquid, brown sugar, melted butter, vanilla, cinnamon and nutmeg until combined. Gently fold in the drained pineapple tidbits. (source: Ineskohl.info)
  4. In a medium bowl, whisk together the milk, flour and granulated sugar until smooth. Pour the batter evenly over the sweet potato mixture. Do not stir.
  5. Sprinkle additional cinnamon over the top if desired. Bake for 45-60 minutes or until the topping is golden brown. Let cool 15 minutes before serving.
  6. Serve the cobbler warm with vanilla ice cream if desired. Enjoy!


  • Choose yams labeled “sweet potatoes” for best flavor. Be sure to drain and reserve the liquid from the can.
  • Adjust brown sugar quantity to taste, using up to 3⁄4 cup for an extra sweet cobbler.
  • Let it cool for 15 minutes before serving so the filling can set. Top with vanilla ice cream!
  • Customize by adding spices like ginger, allspice or cloves or swapping in pecan pie or pumpkin pie spice mixes.
  • For a thicker topping, increase the flour by 2-4 tablespoons. For a thinner topping, add more milk.

Serving Suggestions

Impress your guests with these creative ways to serve the cobbler:

  • Dish into bowls and top with ice cream for an easy plated dessert.
  • For potlucks or gatherings, arrange scoops of warm cobbler and ice cream in a serving dish so people can help themselves.
  • For brunch, serve the cobbler in small dishes with a dollop of whipped cream and fresh fruit on the side.
  • Package individual cobbler servings in jars or to-go cups to give as tasty homemade gifts!

Nutrition Facts Per Serving:

Calories: 317, Carbohydrates: 59g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 109mg, Fiber: 2g

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