Name: Sweet Potato Peach Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 cups peaches, peeled and sliced (fresh or frozen); 1/4 cup brown sugar; 1/4 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 1 cup all-purpose flour; 2 tablespoons sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, cold and cut into cubes; 1/2 cup milk (or plant-based milk); 1/2 teaspoon vanilla extract

This Sweet Potato Peach Cobbler is a delicious twist on the classic cobbler, combining creamy sweet potatoes and juicy peaches under a golden, buttery biscuit topping. It’s perfect for any occasion, whether you’re celebrating a special meal or simply craving something comforting. The combination of sweet potatoes and peaches gives this dessert a rich, satisfying flavor that’s sure to become a favorite.

Ingredients

2 medium sweet potatoes, peeled and cubed

2 cups peaches, peeled and sliced (fresh or frozen)

1/4 cup brown sugar

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/4 teaspoon salt

For the biscuit topping:

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

1/2 cup milk (or plant-based milk)

1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).

In a medium pot, boil the sweet potatoes in water for about 10-12 minutes, or until soft. Drain and mash until smooth. Set aside.

In a separate bowl, combine the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, vanilla extract, nutmeg, and salt. Toss to coat the peaches evenly.

Spread the mashed sweet potatoes evenly in the bottom of a greased 9×9-inch baking dish. Layer the peach mixture on top of the sweet potatoes.

To make the biscuit topping, whisk together the flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the milk and vanilla extract until the dough comes together. Spoon the biscuit dough over the peaches, spreading it evenly to cover the top.

Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.

Let the cobbler cool for about 10 minutes before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Servings: 6 servings

Storage/Reheating

I like to store any leftover Sweet Potato Peach Cobbler in an airtight container in the fridge for up to 3-4 days. To reheat, I simply pop it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave for 30-60 seconds.

FAQs

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches if fresh ones aren’t available. Just be sure to drain them well before using.

Can I make this recipe vegan?

To make this recipe vegan, you can substitute the butter with vegan butter and use a plant-based milk such as almond or oat milk.

Can I use sweet potato puree instead of boiled sweet potatoes?

Absolutely! If you have sweet potato puree on hand, you can swap it for the boiled sweet potatoes. Just make sure the consistency is smooth before layering it in the dish.

Can I make this cobbler gluten-free?

Yes, you can make this cobbler gluten-free by using a gluten-free all-purpose flour blend in the biscuit topping.

How do I know when the cobbler is done?

The cobbler is done when the biscuit topping is golden brown and the peach filling is bubbling around the edges.

Conclusion

This Sweet Potato Peach Cobbler is the perfect dessert to satisfy a sweet tooth while offering a comforting, warm experience. The combination of sweet potatoes and peaches, along with the flaky biscuit topping, makes it a delightful treat for any occasion. Whether it’s for a holiday, family gathering, or just a cozy night in, this dessert will always hit the spot. Enjoy!

Recipe:

Sweet Potato Peach Cobbler

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Author: Sophia
Total Time: 1 hour
Yield: 6 servings
Diet: Vegetarian

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Description

A delicious twist on classic cobbler, combining creamy sweet potatoes and juicy peaches under a golden, buttery biscuit topping. Perfect for any occasion!

Ingredients

2 medium sweet potatoes, peeled and cubed

2 cups peaches, peeled and sliced (fresh or frozen)

1/4 cup brown sugar

1/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon nutmeg

1/4 teaspoon salt

For the biscuit topping:

1 cup all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

1/2 cup milk (or plant-based milk)

1/2 teaspoon vanilla extract

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Instructions

Preheat your oven to 375°F (190°C).
Boil the sweet potatoes in water for about 10-12 minutes, or until soft. Drain and mash until smooth. Set aside.
In a separate bowl, combine the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, vanilla extract, nutmeg, and salt. Toss to coat the peaches evenly.
Spread the mashed sweet potatoes evenly in the bottom of a greased 9×9-inch baking dish. Layer the peach mixture on top of the sweet potatoes.
To make the biscuit topping, whisk together the flour, sugar, baking powder, and salt in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until the dough comes together. Spoon the biscuit dough over the peaches, spreading it evenly to cover the top.
Bake for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbling.
Let the cobbler cool for about 10 minutes before serving.