sweet potato cobbler with orange gingerbread

(2 ratings)
Recipe by
Tiffany Bannworth
Cape Coral, FL

I made this for Thanksgiving. Needless to say, there weren't any leftovers. It may seem a little laborious, but it really isn't. You can whip this up in a flash when you know the recipe. Enjoy!

(2 ratings)
yield 1 sheet of cobbler
prep time 15 Min
cook time 35 Min

Ingredients For sweet potato cobbler with orange gingerbread

  • SWEET POTATO
  • 4 c
    roasted sweet potato
  • 2 c
    dark brown sugar
  • 1 can
    evaporated milk
  • 1 Tbsp
    vanilla
  • 1
    egg
  • 1 stick
    butter, diced
  • 2 Tbsp
    cinnamon
  • 1 tsp
    allspice, ground
  • 1/2 c
    homemade butterscotch, check my other recipes
  • CANDIED WALNUTS
  • 1/2 c
    walnuts
  • 1/4 c
    butter, melted
  • 1/4 c
    dark brown sugar
  • 1 Tbsp
    dark molasses
  • 1/2 tsp
    cinnamon
  • ORANGE GINGERBREAD
  • 1 3/4 c
    flour
  • 1/2 c
    dark brown sugar
  • 1/4 tsp
    salt
  • 1 Tbsp
    baking powder
  • 1 Tbsp
    vanilla
  • 1 Tbsp
    orange zest
  • 1 Tbsp
    grand marnier, optional
  • 2 Tbsp
    dark molasses
  • 1 Tbsp
    maple syrup
  • 1 Tbsp
    cinnamon
  • 1 Tbsp
    ginger
  • 1 tsp
    allspice, ground
  • 1/2 c
    butter flavored shortening
  • water as needed
  • TOPPING
  • demera sugar for sprinkling

How To Make sweet potato cobbler with orange gingerbread

  • 1
    In a large mixing bowl, mix all sweet potato ingredients, save the butterscotch. Pour into a greased casserole dish.
  • 2
    Drizzle butterscotch over entire cream mixture.
  • 3
    Make walnuts by mixing all walnut ingredients, and sprinkling over cream mix.
  • 4
    To make gingerbread, mix all ingredients for gingerbread, save shortening. When well mixed, rub in shortening.
  • 5
    Knead for 3-5 minutes. Optionally refrigerate for 10 minutes.
  • 6
    You make either apply in scoops or use a cookie cutter to cut into shapes. I chose trains for my 6 sons.
  • 7
    When decorated, sprinkle demera sugar over the entire cobbler.
  • 8
    Place in oven of 325F for 25-35 minutes. Serve warm with nutmeg ice cream and ginger whip cream. Check my recipes for both.

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