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Brown Butter Sweet Potato Pecan Cobbler
Brown Butter Sweet Potato Pecan Cobbler is a decadent dessert that combines the rich, nutty flavor of browned butter with the comforting sweetness of tender sweet potatoes and the crunch of pecans. The cobbler features a buttery, golden-brown topping that contrasts beautifully with the soft, caramelized sweet potato filling, infused with warm spices like cinnamon, nutmeg, and a hint of vanilla. Toasted pecans add a delightful crunch and a nutty depth, while the brown butter lends a luxurious, slightly smoky flavor throughout. Perfectly balanced between sweet and savory, this cobbler is an elevated twist on classic Southern comfort desserts, ideal for gatherings or holiday celebrations.
Brown Butter Sweet Potato Pecan Cobbler
Rated 5.0 stars by 1 users
Category
Cobbler
Servings
12
Prep Time
15 minutes
Cook Time
50 minutes
Brown Butter Sweet Potato Pecan Cobbler is a decadent dessert that combines the rich, nutty flavor of browned butter with the comforting sweetness of tender sweet potatoes and the crunch of pecans. The cobbler features a buttery, golden-brown topping that contrasts beautifully with the soft, caramelized sweet potato filling, infused with warm spices like cinnamon, nutmeg, and a hint of vanilla. Toasted pecans add a delightful crunch and a nutty depth, while the brown butter lends a luxurious, slightly smoky flavor throughout. Perfectly balanced between sweet and savory, this cobbler is an elevated twist on classic Southern comfort desserts, ideal for gatherings or holiday celebrations.
Ingredients
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½ cup chopped pecans
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⅓ cup unsalted butter
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1 ½ cup AP flour
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2 ¼ tsp baking powder
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¾ tsp salt
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2 tsp cinnamon
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1 cup granulated sugar
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½ cup milk
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1 cup sweet potato puree, canned or homemade (see notes for homemade puree)
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2 tsp vanilla extract
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1 ½ cup brown sugar, light or dark
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½ cup chopped pecans
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1 tbsp cinnamon
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1 ½ cup hot water
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Vanilla Ice Cream, for serving
For the bottom of the dish
For the sweet potato batter
Topping
Directions
Preheat the oven and brown the butter
Preheat the oven to 350F. Start by browning the butter for the bottom. Add the 1/3 cup of butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and pour the brown butter into the bottom of a 9x13” baking dish/pan. Spread it around, then sprinkle chopped pecans all over. Set aside.
Make the sweet potato cake batter
In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
In a separate large bowl, whisk together the milk, sugar, and vanilla, until well combined and the sugar is mostly dissolved.
Add in the sweet potato puree and whisk to combine.
Then, add the dry ingredient mixture to the wet, and mix with a spatula or wooden spoon to mix until just combined and no dry bits of flour remain.
Scoop or spoon the batter over the brown butter in the baking pan, being careful not to mix.
For the topping and serving
For the topping, combine the brown sugar, chopped pecans, and cinnamon together in a medium bowl. Sprinkle the brown sugar topping mixture all over the batter. Then, gently pour ALL of the hot water on top (this is what creates the gooey bottom while baking). Carefully place the baking pan into the oven, and bake at 350F for 45-55 minutes until golden brown and mostly set (the bottom will still be gooey). Remove the cobbler from the oven, and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream. Enjoy!
Recipe Video
Recipe Note
*Notes: Rinse 1 large sweet potato, poke multiple holes in it and rub down with olive oil (or canola). Bake sweet potato at 425 degrees for at least 70 minutes or until tender. Let cool for a few minutes, then peel the skin off completely. Add to a food processor or blender, and blend/puree until smooth. Measure out and use as needed in the recipe (1 cup)! You can store leftover puree in an airtight container in the fridge for 1 week.