A warm, comforting dessert that combines the natural sweetness of tender sweet potatoes with the bright, tangy flavor of pineapple. It’s perfect for cozy gatherings or a satisfying end to any meal.

Why I’ll Love This Recipe

I love how the soft, earthy sweet potatoes blend perfectly with juicy pineapple, all baked under a lightly crisp, cake-like cobbler topping. It’s comforting like a classic cobbler but with a refreshing tropical twist that makes it feel special every time I serve it.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes
Pineapple (fresh or canned)
Brown sugar
Ground cinnamon
Ground ginger
Ground nutmeg
All-purpose flour
Milk
Cold unsalted butter
Optional: extra brown sugar for topping

Directions

I preheat the oven to 350°F.
I peel and slice the sweet potatoes, then simmer them in water with brown sugar and spices until just tender.
While the sweet potatoes cook, I prepare the cobbler topping by mixing flour, brown sugar, cinnamon, and cold butter until crumbly, then stirring in milk gradually until the dough is slightly sticky.
In a greased baking dish, I crumble about a third of the topping on the bottom. Next, I layer the drained sweet potatoes and pineapple, then drizzle a bit of the cooking liquid over the top.
I crumble the remaining dough evenly over the fruit mixture and sprinkle extra brown sugar on top if I want a sweeter, caramelized crust.
I bake the cobbler for about 40 minutes until the top is golden and crisp. Once out of the oven, I let it rest for 10 minutes to thicken before serving.

Servings and timing

Serves about 8 to 10 people
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

Variations

I sometimes add chopped walnuts or shredded coconut for a bit of crunch and tropical flavor.
For a gluten-free version, I substitute the all-purpose flour with a gluten-free baking blend.
Using fresh pineapple adds extra brightness, but canned pineapple works well too if drained properly.
For a richer topping, I add a bit of brown sugar on top before baking to create a caramelized crust.

Storage / Reheating

I store any leftovers covered in the refrigerator for up to 4 days. When I want to reheat, I place servings in a 350°F oven for about 15 minutes until warmed through and the topping crisps up again.

FAQs

What type of sweet potatoes work best?

I like using orange-fleshed sweet potatoes for their natural sweetness and vibrant color, but other varieties work well too as long as they’re peeled and sliced.

Can I use canned pineapple or sweet potatoes?

Yes, I’ve used canned pineapple (well drained) and canned sweet potatoes with good results. Fresh ingredients give a fresher flavor but canned is convenient.

How do I get the topping crispy on the bottom?

I make sure to crumble some of the topping on the bottom of the baking dish before adding the filling. This helps create a nice crust under the fruit.

Can I prepare this cobbler ahead of time?

Absolutely. I assemble it, cover, and refrigerate it until I’m ready to bake. I just add a few extra minutes to the baking time if it’s chilled.

Is this recipe easy to make gluten-free?

Yes, swapping the flour with a gluten-free blend works great. I let the dough sit for a few minutes before crumbling it over the filling to help it hold together.

Conclusion

This Pineapple Sweet Potato Cobbler is one of my favorite desserts for its perfect balance of cozy spices and bright pineapple flavor. It’s easy to make, satisfying, and a delightful treat that always impresses family and friends. I look forward to making it again and again, especially during cooler months or when I want a comforting dessert with a twist.

Pineapple Sweet Potato Cobbler

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Author: Sue
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Yield: Serves about 10 people
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A warm, comforting dessert that fuses the earthy sweetness of tender sweet potatoes with bright, tangy pineapple—perfect for cozy gatherings or a satisfying end to any meal.

Ingredients

Sweet potatoes
Pineapple (fresh or canned)
Brown sugar
Spices (cinnamon, ginger, nutmeg)
Flour
Milk
Cold unsalted butter
Optional: brown sugar topping

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Instructions

Preheat the oven to 350°F.
Peel and slice sweet potatoes, then simmer them in water with sugar and spices until just tender.
While the sweet potatoes cook, mix the flour, brown sugar, cinnamon, and cold butter into a crumbly dough. Gradually add milk until the dough is slightly sticky.
In a greased baking dish, crumble a third of the topping across the bottom, layer the drained sweet potatoes, spoon some of the cooking liquid over them, then crumble the rest of the dough on top. Add a sprinkle of brown sugar if desired.
Bake for about 40 minutes, until the top is golden and crisp. Let it rest for 10 minutes so the sauce thickens before serving.

Notes

For a tropical crunch, you can mix in chopped walnuts or shredded coconut.
To make it richer, add a splash of vanilla or rum to the sweet potatoes before assembling.
If making gluten-free, replace the flour with a 1-to-1 gluten-free baking blend.
Leftovers can be stored in the fridge for up to 4 days, reheated in the oven at 350°F for about 15 minutes.