Slow Cooker Sweet Potato Cobbler

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A warm, buttery dessert made with sweet potatoes, yellow cake mix, and butter. The photo appears consistent with a 3-ingredient slow-cooker sweet potato cobbler published by Cooktop Cove

Ingredients

  • 2 cans (29 oz each) sweet potatoes in syrup, drained
  • 1 box yellow cake mix (about 15.25 oz)
  • ½ cup unsalted butter, melted

Optional

  • 1 teaspoon cinnamon
  • ½ cup chopped pecans
  • Vanilla ice cream or whipped cream, for serving

Instructions

  1. Lightly grease the inside of a 4–6 quart slow cooker.
  2. Drain the sweet potatoes and arrange them evenly in the bottom. Break up any very large pieces.
  3. Sprinkle the dry yellow cake mix evenly over the sweet potatoes. Do not mix.
  4. Drizzle the melted butter evenly over the entire cake-mix layer.
  5. If desired, sprinkle cinnamon and chopped pecans over the top.
  6. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the sweet potatoes are hot and bubbling and the topping is golden in spots.
  7. Turn off the slow cooker and let the cobbler rest for 10–15 minutes.
  8. Serve warm with vanilla ice cream or whipped cream.

Tips

For a smoother filling, mash some of the sweet potatoes before adding the cake mix. For extra crunch, pecans work well as a topping.

Yield: 6–8 servings
Texture: Soft, syrupy sweet potatoes with a buttery, golden cobbler topping.

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