Name: Sweet-Potato Cobbler
Cook time: 30 min
Total time: 2 1/2 hours
Yield: Makes 8 to 10 (dessert) servings
Ingredients: 2 1/2 pounds sweet potatoes; 1 quart water; 3/4 cup canned pure cane syrup; 1/2 cup packed light brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 4 teaspoons baking powder; 3/4 teaspoon salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes; 1 1/4 cups whole milk; Accompaniment: vanilla ice cream; a 3 1/2- to 4-quart well-seasoned cast-iron Dutch oven or other heavy pot (10 inches in diameter)

A Dutch oven filled with sweet potato cobbler. On the side are small grey bowls and a serving spoon.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Mama Sugar says this dish was common at Juneteenth celebrations years ago but is now seldom seen. It's a homey dessert, substantial and rich with butter and cane syrup, and it deserves a comeback.

Cooks' note:

Dough can be made 1 day ahead and chilled, disks wrapped separately in plastic wrap.

Recipe notes

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