Bourbon Brown Butter Sweet Potato Cobbler: An Elevated Southern Classic

Sweet potato cobbler.

When I first heard about it, I had to pause and really think about it. I've had sweet potato pie, sweet potato casserole, candied sweet potatoes - but cobbler? That was new territory for me.

Just like with tea cakes, I discovered sweet potato cobbler through The Hungry Historian's video on lost African American dishes. It's one of those beautiful Southern traditions that somehow slipped through the cracks of mainstream food culture, and the moment I learned about it, I knew I had to make my own version.

But here's the thing - I don't just recreate recipes. I elevate them. I honor the tradition while adding my own layers of flavor and technique. That's exactly what I did here.

This isn't your grandmother's sweet potato cobbler (though I'm sure hers was delicious). This is sweet potato cobbler with brown butter, bourbon, and a hint of citrus zest. It's got a flaky, buttery lattice crust that stays CRISPY (no soggy crust here!), and a saucy, spiced sweet potato filling that'll make you rethink everything you thought you knew about sweet potatoes.

What Is Sweet Potato Cobbler?

Sweet potato cobbler is exactly what it sounds like - a cobbler made with sweet potatoes instead of fruit.

But unlike sweet potato pie (which is custard-based and dense), this cobbler is saucy, layered, and has that beautiful contrast of tender sweet potatoes and crispy, flaky crust.

It's comfort food at its finest. It's the kind of dessert that makes your house smell incredible while it bakes, and it's best served warm with a big scoop of vanilla ice cream melting into all those buttery layers.

Like so many traditional African American dishes, sweet potato cobbler was born out of resourcefulness and creativity - taking simple, available ingredients and turning them into something extraordinary. And that's a tradition worth celebrating and continuing.

The Bourbon Brown Butter Elevation

Here's where I made this cobbler my own:

Brown butter - Because everything is better with brown butter. That hazelnut, caramel-like flavor adds so much depth.

Bourbon - Sweet potatoes and bourbon are a match made in Southern heaven. The warmth and vanilla notes of bourbon complement the natural sweetness of the potatoes perfectly.

Orange & lemon zest - These were the secret weapon. They brighten all those warm spices and keeps the cobbler from being one-note sweet.

Flaky crust with lattice top - I wanted those beautiful buttery layers that stay crispy, not soggy. The lattice allows steam to escape and looks gorgeous.

Thinly sliced sweet potatoes - They cook perfectly tender and create those beautiful layers in the filling.

This represents fusion at its best, respecting Southern tradition while incorporating new techniques and flavors. The taste is AMAZING! When executed properly, you can savor the distinct notes of each ingredient, creating a symphony of flavors for your taste buds to enjoy.

Bourbon Brown Butter Sweet Potato Cobbler

Prep Time: 45 minutes

Cook Time: 50-60 minutes

Total Time: About 2 hours

Servings: 8-10

Ingredients

For the Flaky Pie Crust:

• 2½ cups all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon salt

• 1 cup (2 sticks) cold unsalted butter, cubed

• 6-8 tablespoons ice water

(Or you can use store-bought crust like I did)

For the Sweet Potato Filling:

• 3-4 medium sweet potatoes (about 2 lbs), peeled and sliced into ⅛-inch rounds

• 1 cup brown sugar (packed)

• 1/2 cup granulated white sugar

• 8 tablespoons (1 stick) of unsalted butter (for browning)

• 3oz bourbon (I used Makers Mark)

• 3 tablespoons cornstarch

• 2 teaspoon cinnamon

• 1 teaspoon ground nutmeg

• 3 teaspoon vanilla extract (I'm heavy with it)

• Zest of 1 orange

• Zest of 1 lemon

• 1/2 teaspoon salt

• 1 cup water

  
  

For Assembly:

• 1 egg, beaten (for egg wash)

• 1 tablespoon sugar and cinnamon (for sprinkling on lattice)

Instructions

Step 1: Make the Flaky Pie Crust

1. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, and salt.

2. Cut in the butter: Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until you have pea-sized pieces. Some bigger chunks are fine - they create flakiness!

3. Add ice water: Drizzle in the ice water 1 tablespoon at a time, mixing gently with a fork after each addition. Stop when the dough just starts to come together. You want it to hold when squeezed but not be wet or sticky.

4. Form and chill: Divide dough into two disks (one slightly larger for the bottom). Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Step 2: Prep the Sweet Potatoes

5. Slice them thin: Peel your sweet potatoes and slice them into ⅛-inch rounds. A mandoline makes this super easy, but a sharp knife works too. Consistent thickness = even cooking.

6. Set aside: In a large pot, bring water to boil and add sweet potatoes. Boil potatoes for 12 minutes. Do not over cook! They should be slightly tender. They will continue to cook in the oven.

7. Drain sweet potatoes and set aside.

Step 3: Make the Bourbon Brown Butter Sauce

7. Combine dry ingredients: Combine both sugars, cinnamon, nutmeg, orange and lemon zest into a large bowl.

8. Brown the butter: In a medium saucepan over medium heat, melt the stick of butter. Continue cooking, swirling occasionally, until it turns golden brown and smells nutty (5-7 minutes). Watch it carefully - it can burn quickly!

9. Build the sauce: To the brown butter, add dry ingredients mixture, bourbon, vanilla, salt, and water. Whisk until the sugar dissolves and everything is combined.

10. Thicken it: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry. Whisk this into the sauce and cook for 2-3 minutes until it thickens slightly. Remove from heat.

    
    

Step 4: Assemble the Cobbler

10. Preheat your oven to 425°F.

11. Roll out the bottom crust: On a floured surface, roll out the larger disk of dough into a 12-inch circle. Transfer it to a 9x13 inch baking dish (or a deep 10-inch pie dish), pressing it into the bottom and up the sides. Trim any excess hanging over the edges.

12. Blind bake (this prevents soggy crust!): Prick the bottom crust all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes until just starting to set. Remove weights and parchment.

13. Brush with egg wash: Lightly brush the pre-baked crust with beaten egg. This creates a moisture barrier.

14. Layer the filling: Arrange half of the sweet potatoes on the bottom crust, overlapping slightly. Pour half of the bourbon brown butter sauce over them. Add the remaining sweet potato slices and pour the rest of the sauce on top.
    

Step 5: Create the Lattice Top

15. Roll out the top crust: Roll out the second disk of dough into a 10-inch circle (slightly thinner than the bottom). Cut into 1-inch wide strips using a knife or pizza cutter.

16. Weave the lattice: Lay half the strips across the cobbler in one direction, spacing them about 1 inch apart. Fold back every other strip halfway, lay down a perpendicular strip, then unfold. Repeat with remaining strips to create a woven lattice pattern. (Don't stress if it's not perfect - rustic is beautiful!)

17. Seal and crimp: Trim the lattice strips to match the edge of the dish. Press the edges to seal, then crimp decoratively with your fingers or a fork.

18. Final touches: Brush the lattice with the remaining egg wash and sprinkle with 1 tablespoon of sugar and cinnamon for sparkle, crunch and a little bit of drama!

Step 6: Bake

19. Start hot, finish lower: Bake at 425°F for 15 minutes to set the crust and get it crispy. Then reduce heat to 350°F and bake for another 35-45 minutes, until the crust is deep golden brown, the filling is bubbling, and the sweet potatoes are tender when pierced with a knife.

20. Check for doneness: You want that crust GOLDEN and CRISPY. If the edges are browning too fast, cover them loosely with foil.

21. Cool slightly: Let the cobbler cool for at least 20-30 minutes before serving. This allows the sauce to thicken up a bit. But it's best served warm!

Notes & Tips

Avoiding Soggy Crust (My Pet Peeve!):

• Blind bake the bottom crust - Non-negotiable! This pre-cooks it so it stays crispy.

• Egg wash barrier - Seals the crust before adding filling.

• Don't overdo the liquid - The cornstarch thickens the sauce so it's not soup.

• High heat start - 425°F sets the crust quickly before moisture seeps in.

• Lattice top - Allows steam to escape, preventing soggy top crust.

• Bake until GOLDEN - Don't underbake! You want that crust crispy and flaky.

Other Tips:

• Slice sweet potatoes evenly: Consistent thickness = even cooking. Too thick and they won't cook through; too thin and they'll turn to mush.

• Bourbon choice: Use something you'd drink - Buffalo Trace, Maker's Mark, or Bulleit work great. The flavor comes through!

• Orange & Lemon zest are key: Don't skip it! It brightens everything and keeps the cobbler from being too heavy.

• Make ahead: You can make the crust up to 2 days ahead and keep it refrigerated. You can also assemble the whole cobbler, cover, and refrigerate overnight, then bake the next day (add 10 minutes to baking time if baking from cold).

• Serve warm: This is ESSENTIAL. Serve with vanilla ice cream or whipped cream. The contrast of warm, saucy cobbler with cold ice cream is perfection.

• Leftovers: Store covered at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a 350°F oven for 15-20 minutes to re-crisp the crust.

Why This Recipe Matters

Sweet potato cobbler is a piece of culinary history that deserves to be in every baker's recipe stash. It represents the creativity, resourcefulness, and brilliance of Southern cooking - particularly African American foodways that have shaped American cuisine.

By elevating this recipe with brown butter, bourbon, and technique, I'm not trying to "improve" the original. I'm giving it new life. I'm introducing it to people who might never have heard of it. I'm making sure these traditions don't fade away.

And honestly? I think the ancestors would approve of a little bourbon in the cobbler.

Complete the Experience

Love bourbon in your desserts? Come back soon for my Bourbon Brown Butter Tea Cakes - delicate, tender, and topped with bourbon pecan glaze!

Have you made sweet potato cobbler before? Or is this your first time hearing about it? Let me know in the comments!