Soft, caramelized sweet potato in a buttery, crumbly crust - what could be better? Sweet potato cobbler is the perfect addition to any holiday dinner table.
Preheat oven to 350℉ and grab a deep 9X13” baking dish
In a large pot bring water to a boil (enough water to cover your potatoes). Peel and chop your potatoes into bite size pieces. Put the sweet potato chunks in the boiling water and cook covered for about 10 minutes, slightly tender but firm in the middle.
Add butter to your baking dish and place in the oven until the butter is melted, about 4-5 minutes. Be careful not to burn the butter.
In a bowl mix together your batter, flour, baking powder, salt, sugar, and milk. Dollop the batter into the buttered dish, but don’t stir it!
For the syrup, mix your granulated sugar, brown sugar, hot water (from potatoes) vanilla, cinnamon, and cardamom. Stir until the sugars are dissolved
Place your boiled potatoes evenly over your batter, and pour the syrup onto the potatoes.
Bake in your preheated oven for 40-50 minutes or until the top is golden brown.
(Optional) After about 35 minutes, top your cobbler with the mini marshmallows and finish cooking to allow the mallows to melt on top.
Notes
Don’t over boil the sweet potatoes, you should be able to poke them with a fork and meet some resistance in the center. They will finish cooking in the oven, and you don't want them to be too soft.
The marshmallows are a sweet addition and reminiscent of a classic baked sweet potato dish, but for this recipe it is definitely optional!