Sweet Potato Cobbler Bars
by
Carla Hall
Carla Hall turns her Southern roots into pure comfort with these Sweet Potato Cobbler Bars — a cozy, cinnamon-scented dessert that bridges the gap between pie and cobbler. Perfect for the holidays or any day you need a slice of warmth.
Prep Time:
40 Minutes
Cook Time
75 Minutes
Serves:
12-15 bars
Level:
Intermediate
Sweet Potato Filling
2 lbs sweet potatoes
4 eggs
½ cup sugar
½ cup light brown sugar
2 tsp cinnamon
¾ tsp salt
½ tsp nutmeg
1 tbsp vanilla extract
¼ tsp almond extract
4 tbsp (2 oz) butter, melted
½ cup milk
½ tsp orange zest (optional)
Cobbler Crust
1¼ cups all-purpose flour
1¼ tsp baking powder
½ tsp salt
¾ cup sugar
6 tbsp (3 oz) unsalted butter, melted
½ cup milk
Vanilla Almond Shortbread Crust
12 oz (3 sticks) unsalted butter, room temp
1 cup granulated sugar
1 tsp vanilla extract
½ tsp almond extract
3½ cups all-purpose flour
¾ tsp salt
Ingredients
Step 1
Make the Shortbread Crust:
In a medium bowl, whisk together flour and salt.
In a stand mixer, cream butter and sugar until just combined.
Add vanilla and almond extracts; mix until incorporated.
Gradually mix in dry ingredients until a dough forms.
Shape into a ½-inch-thick rectangle, wrap in plastic, and chill for at least 30 minutes (up to 2 days).
Step 2
Prepare the Sweet Potato Filling:
Preheat oven to 425°F.
Prick sweet potatoes and roast on a parchment-lined sheet pan for 40–50 minutes, until tender.
Cool, peel, and mash until smooth.
In a bowl, whisk together mashed sweet potatoes, eggs, sugars, salt, cinnamon, nutmeg, vanilla, almond extract, melted butter, milk, and optional orange zest.
Step 3
Make the Cobbler Crust:
In a small bowl, whisk flour, sugar, baking powder, and salt.
Add melted butter and milk; whisk until smooth.
Transfer to a piping bag and refrigerate until ready to use.
Step 4
Assemble & Bake:
Preheat oven to 350°F.
Roll out chilled shortbread dough to ⅓-inch thickness and press evenly into a 9x13-inch pan.
Parbake for 12–15 minutes until lightly golden. Cool slightly.
Spread sweet potato filling evenly over crust (about ½-inch thick).
Pipe cobbler batter in a lattice pattern over the top.
Bake 35–40 minutes, until golden brown and bubbly at the edges.
Cool completely before slicing into 1½” x 3” bars.
Instructions
