Brown Butter Sweet Potato Pecan Cobbler

Why You’ll Love This Recipe

I like this cobbler because it feels like a hug in dessert form—sweet potatoes add natural richness, while the brown butter adds a nutty depth that makes the whole dish taste special. I also enjoy the way the pecans toast as the cobbler bakes, giving a buttery crunch that balances the soft filling. It’s a dessert that feels both comforting and elegant, and I find it perfect for fall dinners or holiday gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 medium sweet potatoes, peeled and cut into cubes
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup chopped pecans

Directions

1. I preheat my oven to 350°F and grease a 9×13-inch baking dish.

2. I peel and cube the sweet potatoes, then boil them in salted water for about 15 minutes until fork-tender. After draining, I set them aside.

3. In a saucepan, I melt the butter over medium heat and cook it until it turns golden brown and smells nutty. I pour half of it into the baking dish, swirling it to coat the bottom.

4. In a bowl, I whisk together the flour, baking powder, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. I stir in the milk and vanilla until smooth.

5. I spread the batter evenly over the browned butter in the dish, then layer the sweet potato cubes on top.

6. I drizzle the remaining browned butter over the sweet potatoes and scatter the pecans across the surface.

7. I bake for 40–45 minutes, until the cobbler is golden and the center is set.

8. I let it cool for at least 15 minutes before serving warm.

Servings and timing

This cobbler serves about 8 people. It takes me around 20 minutes to prepare and about 40–45 minutes to bake, with a short cooling time before serving. Altogether, I set aside about 1 hour and 15 minutes.

Variations

Sometimes I swap pecans for walnuts or hazelnuts for a different nutty layer. I also like to sprinkle in a handful of mini marshmallows near the end of baking for a sweet, gooey topping. If I want extra spice, I add a dash of ginger or cloves. For a lighter version, I use less sugar and let the natural sweetness of the potatoes shine.

Storage/Reheating

I keep leftovers covered in the fridge for up to 4 days. When I want to reheat, I warm portions in the oven at 325°F for about 10 minutes so the topping stays crisp, or I microwave for 20–30 seconds if I’m in a hurry. This cobbler also freezes well for up to 2 months; I thaw it in the fridge overnight and reheat before serving.

FAQs

Can I use canned sweet potatoes?

Yes, I’ve used canned sweet potatoes in a pinch. I just make sure to drain them well and reduce the sugar slightly since they’re often packed in syrup.

What’s the best way to brown butter?

I melt the butter over medium heat and keep swirling the pan until it foams and turns golden brown with a nutty aroma. I pull it off the heat quickly to prevent burning.

Can I make this cobbler ahead of time?

Yes, I prepare and bake it a day ahead, then reheat it in the oven before serving. It keeps its flavor and texture beautifully.

Can I add fruit to this cobbler?

I sometimes mix in sliced apples or pears with the sweet potatoes for extra sweetness and texture. It works really well with the brown butter and pecans.

How do I serve this cobbler?

I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream—it really elevates the dessert.

Conclusion

I love how this Brown Butter Sweet Potato Pecan Cobbler transforms simple ingredients into a rich, comforting dessert. The browned butter makes it taste sophisticated, while the sweet potatoes and pecans keep it homey and satisfying. It’s the kind of dish I return to again and again, especially when I want a dessert that feels both cozy and a little bit special.