Sweet Potato Pecan Cobbler

Sweet potato, warm cinnamon, brown butter and pecans come together in this comforting cobbler. Pull up a chair and bake along with Tiffany!

Watch Tiffany make Sweet Potato Pecan Cobbler

Oven: 350°F   |   Bake: 40–50 minutes   |   Pan: 8×8 or 9×9 inches

Ingredients

First Layer

• ½ cup salted butter, browned

• 1 cup chopped pecans

Cake Layer

• 1½ cups unbleached all-purpose flour

• 2¼ teaspoons baking powder

• ¾ teaspoon salt

• 2 teaspoons cinnamon

• 1 cup unbleached cane sugar

• 1 (15-ounce) can organic sweet potato purée

• ½ cup evaporated milk

• 1 teaspoon vanilla extract

• 1 teaspoon vanilla bean paste

Topping Layer

• 1½ cups hot water

• 1½ cups brown sugar

• ½ cup pecans

Directions

First Layer

1. Preheat oven to 350°F. Brown the butter in a saucepan over low heat.

2. Chop the pecans. Pour the browned butter into an 8×8- or 9×9-inch baking pan and sprinkle the pecans over it. Set aside.

Cake Layer

1. Mix the cane sugar, sweet potato purée, evaporated milk, vanilla extract and vanilla bean paste in a bowl.

2. In a separate bowl, combine the flour, salt, cinnamon and baking powder.

3. Add the wet ingredients to the dry ingredients and mix until well combined.

4. Pour the batter over the brown butter and pecans, spreading it evenly from corner to corner.

Topping Layer

1. Mix the brown sugar and pecans together and sprinkle over the cake layer.

2. Pour the hot water over the brown sugar layer. Do not stir.

3. Bake for 40–50 minutes. Baking time depends on your oven and pan size.

4. Let cool for 10 minutes, then serve.

Tiffany’s tip: I used a 9×13×2-inch pan, but it was too large. I recommend an 8×8- or 9×9-inch pan.