Apple Cobbler with Sweet Potato Drop Biscuit Topping

Apple Cobbler with Dropped Sweet Potato Biscuit Topping  (adapted from A Plate Full


  • 2/4 cup packed light brown sugar
  • 1 teaspoon freshly grated lemon peel
  • juice from 1/2 a lemon
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
  • 5 Granny Smith apples , peeled, cored, and thinly sliced


  • 3 tbs of butter, melted
  • 1/2 tsp of cinnamon
  • 1 tbs of cinnamon
  • 2 medium sweet potatoes, peeled and chopped
  • 2/3 cup whole milk
  • 1/2 stick of butter, melted
  • 1 1/4 cups all purpose flour
  • 3 1/2 teaspoons of baking powder
  • 1 tablespoon of sugar
  • 1 tablespoon of honey
  • 3/4 teaspoon of salt

Preheat oven to 375°.  In a large bowl combine sweet potato with 3 tbs of melted butter, 1 tbs of brown sugar and 1/2 tsp of cinnamon. Mix together until potatoes are well coated.

Spread the potatoes on a baking sheet with a silicon mat.   Loosely cover the potatoes with foil and bake for 20 minutes, until tender.  Mash sweet potatoes and set aside. 

In a large bowl, mix brown sugar, lemon peel and cinnamon for the filling.

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add the apples; cook, stirring, 5 minutes, until tender. Gently stir into sugar mixture. Transfer filling to a 9" x 9" baking dish; cover and keep warm.

In a medium bowl, mix 1 cup of  sweet potato, milk, honey and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture.  Gently, gently mix the ingredients together, forming a soft dough.

Uncover filling. Drop dough by walnut-size pieces over apple mixture to cover. Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes. Let stand 15 minutes before serving. Top with vanilla ice cream.

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