This slow cooker 3-ingredient sweet potato cobbler is the kind of old-fashioned dessert that feels right at home at Sunday dinner, holiday gatherings, or any night when you want something cozy without a lot of fuss. Sweet potatoes bake down into a soft, almost candied filling under a golden cobbler topping, and using the slow cooker makes it wonderfully hands-off. It has that vintage Southern-style comfort many of us grew up loving, with simple pantry ingredients turning into something that tastes much more special than the effort suggests.
Serve this cobbler warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a little drizzle of heavy cream over the top. If you are making it for a family meal, it pairs especially well after baked ham, roast chicken, or a simple pot roast dinner. For a holiday table, it fits right in beside coffee, hot tea, or even a small glass of cold milk for the kids.
Slow Cooker 3-Ingredient Sweet Potato Cobbler
Servings: 6 to 8
Slow cooker sweet potato cobbler on a fork above a white plate
Slow cooker sweet potato cobbler on a fork above a white plate
Ingredients
2 (29-ounce) cans sweet potatoes in syrup, drained
1 box yellow cake mix, about 15.25 ounces
1/2 cup unsalted butter, melted
Sweet potatoes, cake mix, and melted butter on a kitchen counter
Sweet potatoes, cake mix, and melted butter on a kitchen counter
Directions
1. Lightly grease the inside of a 4- to 6-quart slow cooker. Spread the drained sweet potatoes evenly across the bottom, breaking up any very large pieces just a little so they cook into an even layer.
Sweet potatoes spread in the bottom of a slow cooker
Sweet potatoes spread in the bottom of a slow cooker
2. Sprinkle the dry yellow cake mix evenly over the sweet potatoes, covering them from edge to edge without stirring.
Dry cake mix layered over sweet potatoes in the slow cooker
Dry cake mix layered over sweet potatoes in the slow cooker
3. Drizzle the melted butter as evenly as you can over the cake mix. Cover and cook on High for 2 to 3 hours or on Low for 4 to 5 hours, until the top is golden in spots and the filling is hot and bubbly around the edges.
Melted butter drizzled over cake mix in the slow cooker
Melted butter drizzled over cake mix in the slow cooker
4. Turn off the slow cooker and let the cobbler rest for 10 to 15 minutes before serving. Spoon it warm into bowls or onto plates and serve as is or with vanilla ice cream.
Plated sweet potato cobbler served warm with vanilla ice cream
Plated sweet potato cobbler served warm with vanilla ice cream
Variations & Tips
For extra spice: If your family likes a little more holiday flavor, add a light sprinkle of cinnamon or pumpkin pie spice over the sweet potatoes before the cake mix goes on. It is still simple, but it gives the cobbler a warmer flavor.
For a nuttier topping: Chopped pecans scattered over the buttered cake mix add a little crunch and make this feel especially nice for company or Thanksgiving dessert.
Sweet potato cobbler with pecan topping
Sweet potato cobbler with pecan topping
For picky eaters: Mash the sweet potatoes a bit more before adding the cake mix if you want a smoother, softer filling. That can help if someone at the table does not love chunkier textures.
Slow cooker tip: Every slow cooker runs a little differently, so start checking near the early end of the cooking time. You want the filling bubbling and the top set with buttery golden patches, not dry.
Serving tip: This dessert is best warm, but leftovers can be covered and refrigerated. Reheat individual portions in the microwave for a quick treat the next day.
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