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5 from 1 vote

Iron Skillet Sweet Potato Cobbler

This is a cobbler you'll want to make over and over again.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cobbler, Dessert
Cuisine: American, southern
Keyword: Iron Skillet Sweet Potato Cobbler
Servings: 8 Servings
Author: The Southern Lady Cooks



  • 4 medium sweet potatoes peeled and sliced or chopped (about 6 or 7 cups)
  • 1 cup white granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups water from cooked sweet potatoes
  • 5 tablespoons butter
  • 2 teaspoons vanilla extract

Crust Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons butter softened
  • About 10 tablespoons ice water


  • Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.
  • Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.

Crust Instructions

  • Mix salt into flour. Cut butter into flour until resembles course crumbs. Add water until you can work with dough. Roll out on a floured surface and place over cobbler in skillet or baking dish.
  • Bake cobbler in a preheated 400 degree oven for 35 to 40 minutes until crust is brown on top. Can brush crust with melted butter or egg white for better browning.