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
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.
Nutrition
- Serving Size: 1/10th of the cobbler
- Calories: Approx. 300-350 kcal
- Sugar: Varies, about 30g
- Sodium: Varies, around 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
