Sweet Potato and Apple Cobbler

Today we’re sharing with you a scrumptious Sweet Potato and Apple Cobbler that is sure to make you feel the coziness of fall! Made with fresh sweet potatoes, tart apples and a homemade cobbler crust, this is a fall dessert you won’t be able to resist!

We love fall baking season! It’s gives us an excuse to bake up a storm; things like Pumpkin Apple BreadApple Crumble and of course this Sweet Potato Apple Cobbler!

a dish of apple cobbler with a spoon in it next to a bowl of apple cobble with ice cream

Sweet Potato Apple Cobbler Recipe

There’s something about the changing of the leaves and the cool air that makes me want to whip up something warm and sweet to eat. This sweet potato apple cobbler definitely hits the spot for me! It’s sweet, but not too sweet, and the warm apple and sweet potato filling is so comforting.

The filling is thick and delicious while the cobbler topping is golden and biscuit like. Serve the cobbler warm out of the oven, or let it cool to room temperature. Don’t forget to ad a scoop of vanilla ice cream!

Why we love it

  • It satisfies the sweet tooth without being overly sweet.
  • It’s a healthier dessert, loaded with fruit and veggies.
  • You can totally make it less healthy by topping with vanilla ice cream!

A spoon lifting a serving of cobbler out of the baking dish

How to Make Sweet Potato Apple Cobbler

I love desserts that look like they took forever to make but are actually quite simple. this is one of those desserts!

  1. Mix the filling. Grate some sweet potatoes and dice up some granny smith apples. You can use a different apple if you want, but the best apples for a pie filling like this are going to be sweet, tart and crisp, like honeycrisp, braeburn or pink lady. Add some cold butter, brown sugar, flour (for thickening), vanilla and pumpkin pie spice.
  2. Make the cobbler crust. Using a fork or better yet, a pastry cutter, mix together flour, softened butter, sugar, milk and an egg yolk to form the dough. The simplest route is to just go rustic and break off piece of dough with your fingers. You could also get fancy and roll out the dough and cut it into cute little shapes with cookie cutters.
  3. Bake the Sweet Potato Apple Cobbler. Preheat your oven to 425 degrees and bake the cobbler for about 40 minutes. the crust should be golden and a little crunchy and the filling bubbly.

Make Ahead & Freezing Tips

If you want to make your apple cobbler ahead of time, you can certainly do so, Either prep everything to just before th4e baking step, then cover tightly and store in the fridge for up to 24 hours Bake as directed; you may need to add 5 minutes to the baking time, just watch closely. You can also bake, cool, and store in the fridge, tightly covered for up to 2 days before reheating and serving.

Leftovers should be used within 3 days. Cover and store in the fridge. For freezing, wrap tightly with 2 layers of foil and store up to 4 months. To reheat, thaw overnight in the fridge and heat in the oven until warmed through.

A bowl of apple cobbler with ice cream

More fall baking treats:

icon
If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
A casserole dish filled with sweet potato and apple cobbler

Sweet Potato and Apple Cobbler

Sweet Potato and Apple Cobbler is made with fresh sweet potatoes, tart apples and a homemade cobbler crust. A delicious, warm and comforting fall dessert.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 servings
Calories 330kcal

Ingredients
  

Filling

  • 1/2 pound sweet potatoes, peeled and grated about 2 medium sized; 2 cups grated
  • 4 granny smith apples peeled and diced
  • 3 tablespoons unsalted butter cut into small pieces
  • 1/2 cup packed brown sugar
  • 2 tablespoons all purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice

Cobbler Crust

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter at room temperature
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 large egg yolk

Instructions
 

Filling

  • Preheat oven to 425 degrees F.
  • Grease an 8x8-inch baking dish with butter or nonstick cooking spray.
  • In a large bowl stir together grated sweet potatoes, diced apples, cut up butter, brown sugar, flour, vanilla extract and pumpkin pie spice. Once combined pour into prepared baking dish.
  • Top with cobbler crust (see below for directions).
  • Bake for 45-50 minutes until crust is a golden brown. Check occasionally because baking times may vary. 
  • Remove from oven serve warm or let cool before serving. Top with vanilla ice cream or whipped cream for an extra special treat.

Cobbler Crust

  • In medium bowl stir together flour, sugar and salt.
  • In a separate small bowl whisk together milk and egg yolk. 
  • Combine dry and wet ingredients together, then use a fork or a pastry cutter to blend in room temperature butter. Dough will be crumbly.
  • Either sprinkle crumbled dough over cobbler or knead dough until it forms together and roll out to cut with a cookie cutter and add to the cobbler.

Nutrition

Calories: 330kcalCarbohydrates: 55gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 51mgSodium: 172mgPotassium: 248mgFiber: 4gSugar: 28gVitamin A: 4428IUVitamin C: 5mgCalcium: 46mgIron: 2mg
Keyword apple cobbler

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. In the ingredients for the crust it calls for 1/2 stick unsalted butter at room temperature. The instructions do not mention the butter?? I was wanting to make this today as it sounds delicious and would go great with my pork roast.

    1. Hi Donna, I’m sorry for the confusion. This recipe was written by a contributor to the site. I have updated the recipe so it’s more clear. Thank you, and please do let me know how it turns out!