This ooey-gooey Biscuit-Topped Sweet Potato Cobbler takes inspiration from the classic side while being unmistakably a yummy dessert.
Biscuit-Topped Sweet Potato Cobbler
Makes 4 to 6 servings
Ingredients
- 2 pounds sweet potatoes, peeled and halved lengthwise
- ½ cup plus 3 tablespoons firmly packed light brown sugar, divided
- ½ cup maple syrup
- 1 tablespoon cornstarch
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon ground cinnamon, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground nutmeg, divided
- 10 tablespoons cold unsalted butter, cubed and divided
- 2 cups self-rising flour
- ¾ cup cold whole milk
- 1 cup mini marshmallows
Instructions
- Preheat oven to 400°. Spray an 8-inch square dish with cooking spray.
- Cut sweet potato into ½-inch-thick pieces (5 cups). In a large saucepan, place sweet potato; add water to cover by 2 inches. Bring to a boil over high heat; cook until slightly tender, 10 to 12 minutes. Drain.
- In a large bowl, whisk together ½ cup brown sugar, maple syrup, cornstarch, orange zest and juice, ½ teaspoon cinnamon, ½ teaspoon salt, and ¼ teaspoon nutmeg. Gently stir in sweet potato. Spoon mixture into prepared baking dish. Sprinkle with 3 tablespoons butter.
- In a medium bowl, whisk together flour, remaining 3 tablespoons brown sugar, remaining ½ teaspoon cinnamon, remaining ½ teaspoon salt, and remaining ¼ teaspoon nutmeg. Using a pastry blender, two knives, or your fingers, cut 6 tablespoons butter into flour until it forms coarse crumbs. Using a fork, stir in cold milk until a shaggy dough forms. Using a 1½-tablespoon cookie scoop, scoop rounded biscuits on top of filling.
- Bake until biscuits are golden brown and filling is bubbly, 35 to 40 minutes, loosely covering with foil to prevent excess browning after 20 minutes. Remove from oven and uncover. Increase oven temperature to broil.
- Melt remaining 1 tablespoon butter and brush on biscuits. Sprinkle marshmallows on top of cobbler.
- Broil until marshmallows are golden brown and gooey, 30 seconds to 1 minute. Let cool for 5 minutes before serving.
