Tag: Iron Skillet

SWEET POTATO COBBLER
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This Sweet Potato Cobbler is a wonderful dessert and a great way to enjoy sweet potatoes. This cobbler is great year round and one your family will love.

If you are a fan of sweet potatoes, you will love this Sweet Potato Crescent Rolls! It’s perfect for breakfast or as a dessert.

❤️WHY WE LOVE THIS RECIPE

This delicious Sweet Potato Cobbler is easy to make and one you will love! Great addition to any holiday menu and so good topped with whipped topping or ice cream. The spices added to this recipe is what makes this one really good. If you love sweet potatoes this easy dessert is for you! You can also make this dish in a 9X13 baking dish.

🍴KEY INGREDIENTS
- Sweet potatoes
- White granulated sugar
- Salt
- Ground cinnamon
- Ground nutmeg
- All-purpose flour
- Water from cooked sweet potatoes
- Butter
- Vanilla extract
- .Crust Recipe Ingredients:
- All-purpose flour
- Salt
- Butter
- Ice water
SWAPS

You can easily make this in a 9X13 if you don’t want to use an iron skillet. You can also use a premade pie crusts to save time if you like.

🍽️HOW TO MAKE

Making the crust for this recipe can be a little time-consuming, but you can easily use a premade crust if you want.

Step 1
Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.

Step 2
Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.

Full recipe in printable recipe card below.

OTHER SWEET POTATO RECIPES

STORING, REHEATING & SERVING SIZE

We store this in the refrigerator, reheat in the microwave and makes about 8 servings.
Iron Skillet Sweet Potato Cobbler

Anne Walkup

This Skillet Sweet Potato Cobbler is one you will love. Great way to enjoy sweet potatoes, wonderful dessert and perfect for any occasion.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Course Cobbler, Dessert

Cuisine American, southern

Cobbler

4 medium sweet potatoes peeled and sliced or chopped (about 6 or 7 cups)

1 cup white granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons all-purpose flour

1 1/2 cups water from cooked sweet potatoes

5 tablespoons butter

2 teaspoons vanilla extract

Crust Ingredients

1 1/2 cups all-purpose flour

1/4 teaspoon salt

5 tablespoons butter softened

About 10 tablespoons ice water

Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.

Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.

Crust Instructions

Mix salt into flour. Cut butter into flour until resembles course crumbs. Add water until you can work with dough. Roll out on a floured surface and place over cobbler in skillet or baking dish.

Bake cobbler in a preheated 400 degree oven for 35 to 40 minutes until crust is brown on top. Can brush crust with melted butter or egg white for better browning.

Keyword Iron Skillet Sweet Potato Cobbler

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Anne Walkup

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May 24, 2024
UNSTUFFED PEPPER SKILLET
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This unstuffed pepper skillet is so easy to make and one of our favorites. If you love stuffed green peppers this is the dish for you!

One of our most popular recipes is the Stuffed Green Peppers! If you haven’t tried our recipe, you should, it has many 5 star reviews and delicious!

❤️WHY WE LOVE THIS RECIPE

We love how easy this recipe is to make. You can use precooked rice if you to save on some time. This dish reheats well and it has a great flavor. Great for a busy week as you can enjoy this for a few nights in a row.

🍴KEY INGREDIENTS
- Italian Sausage
- White onion
- Green peppers
- Italian Style diced tomatoes
- Beef broth
- White rice, uncooked – see notes
- Garlic
- Italian seasoning
- Black pepper
SWAPS

You can easily switch up the meat, use ground beef or ground turkey. If you don’t have beef broth you can use chicken broth.

🍽️HOW TO MAKE

This dish is really easy to make and of our favorites!

Step 1
In large skillet, brown sausage, onion and garlic over medium heat for about 4-6 minutes. Next add in peppers, Italian seasoning and pepper. You may have to drain the fat off of the meat you use, I did’t have to with this sausage.

Step 2
Cook until peppers are beginning to soften, then add both cans of diced tomatoes and beef broth, mix well and bring to a boil. Once the mixture is boiling add in your uncooked rice and continue to boil for another minute or two, then turn down heat, cover and let simmer for 30-35 minutes.

Step 3
I did stir this a few times to ensure the rice was mixed in well with the juices and cooking. Also you will have to check to make sure your rice is cooked, times may vary. Top with cheese if you desire.

Notes:
To make this process easier use precooked rice, you will need 2 cups of cooked rice. I would bring mixture to a boil, let simmer for 25 minutes then add the precooked rice. You could also make rice on the side and serve this dish over rice. Either way it will still be delicious!

⭐TIP

If you read the comments on this recipe people used cauliflower rice and loved it. Other great suggestions in the comments!

RECIPE VARIATIONS

If you love green pepper recipes, add these to your menu!

SERVE THIS WITH

❓FREQUENTLY ASKED QUESTIONS

I can’t find Italian Style diced tomatoes, what can I use?

They may not say “Italian style” but they are made with basil and oregano. Look for those.

We don’t like onions, can I leave them out?

I think that would be fine!

SERVING SIZE, STORING & REHEATING

This makes about 8 servings and reheats well. Just store in a Tupperware container in the fridge.
Unstuffed Pepper Skillet

Anne Walkup

This Unstuffed Green Pepper Skillet recipe is one you’ll make over and over again it has wonderful review and it’s great on a busy night!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Course Main Course

Cuisine American

1 lb of Italian Sausage

1/2 cup of white onion chopped

2 cups of green peppers chopped

2 14.5 ounce cans of Italian Style diced tomatoes

1 14.5 ounce can of beef broth

1 cup of white rice uncooked

2 cloves of garlic

1 teaspoon of Italian seasoning

1/2 teaspoon of black pepper

In large skillet, brown sausage, onion and garlic over medium heat for about 4-6 minutes. Next add in peppers, Italian seasoning and pepper. You may have to drain the fat off of the meat you use, I did’t have to with this sausage.

Cook until peppers are beginning to soften, then add both cans of diced tomatoes and beef broth, mix well and bring to a boil.

Once the mixture is boiling add in your uncooked rice and continue to boil for another minute or two, then turn down heat, cover and let simmer for 30-35 minutes. I did stir this a few times to make sure the rice was really getting mixed in well with the juices and cooking

Top with cheese if you desire.

You will have to check to make sure your rice is cooked, times may vary. To make this process easier use 2 cups of precooked rice. I would bring mixture to a boil, let simmer for 25 minutes then add the precooked rice. You could also make rice on the side and serve this dish over rice. Either way it will still be delicious!

Keyword Unstuffed Green Pepper Skillet

Let us know by commenting below!

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup

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March 20, 2024
PINEAPPLE COBBLER IN A SKILLET-The Southern Lady Cooks
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This Pineapple Cobbler is a fantastic dessert. Super easy to make and the cherries are a great addition! We make it in an iron skillet but you can easily make it in a 9X13.

If you are a fan of pineapple desserts, you should try this classic Pineapple Upside Down Cake. It’s also made in an iron skillet!

❤️WHY WE LOVE THIS RECIPE

We love the combination of pineapple and coconut so this one goes to the top of the list. Plus it’s simple to make so that is always a plus. We make this in a 10 inch iron skillet but you can also use a 9X13 baking dish. This is a great summer cobbler and wonderful with ice cream or whipped topping.

🍴KEY INGREDIENTS
- Pineapple chunks, drained
- Maraschino cherries, drained
- Butter
- All-purpose flour
- Baking powder
- Salt
- White granulated sugar
- Milk
- Vanilla extract
- Sweetened coconut flakes
- Chopped walnuts or pecans, optional
SWAPS

If you are not a fan of coconut you can leave it out. You can add the nuts or leave them off.

🍽️HOW TO MAKE

This is a very simple dessert, takes no time to put together! We love easy recipes and this is certainly one of them.

COOKING STEPS

Step 1
Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar.

Step 2
Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine. Pour into skillet with melted butter and mix with a spoon.

Step 3
Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned.

⭐TIP

This cobbler is just as good without ice cream. It has a wonderful flavor and the cherries really add to it, but you can leave them off if you are not a fan. This cobbler has a very tropical vibe!

MORE COBBLER RECIPES

If you have followed our site for any amount of time, you know we LOVE cobblers. It’s the perfect Southern treat! Here are some of our favorites.

❓FREQUENTLY ASKED QUESTIONS

Can I use fresh pineapple in this recipe?

You could, but you will have to add pineapple juice too. The juice from the canned pineapple is necessary.

Can I use a 2 quart baking dish?

Yes, and you can also use a 9X13. The cooking time may vary some, just make sure you don’t overcook it.

STORING AND REHEATING

We store this in the refrigerator and just heat up in the microwave.
Pineapple Cobbler

Anne Walkup

This Pineapple Cobbler is so easy to make and can be made in an iron skillet or 9X13. Top it with coconut and cherries for a real treat. Easy and delicious!

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Course Dessert

Cuisine American, southern

1 20 ounce can pineapple chunks, drained (save 1/2 cup of the pineapple juice)

1 10 ounce jar maraschino cherries, drained

1 stick butter or 8 tablespoons or 1/2 cup

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2/3 cup white granulated sugar

1/2 cup milk

1 teaspoon vanilla extract

2/3 cup sweetened coconut flakes

1/2 cup chopped walnuts or pecans optional

Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar. Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine

Pour into skillet with melted butter and mix with a spoon. Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned. Makes 6 to 8 servings.

You could also make this in a 9 x 13 baking dish.

Keyword iron skillet dessert, pineapple cobbler

Let us know by commenting below!

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Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup

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February 17, 2024