Description
Warm, rich, and full of fall flavor, this brown butter sweet potato pecan cobbler is the ultimate cozy dessert. Buttery, nutty, and just the right amount of sweet.
Ingredients
3 medium sweet potatoes, peeled and cut into cubes
½ cup unsalted butter (for browning)
1 cup brown sugar, packed
½ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 ½ teaspoons baking powder
¾ cup milk
1 cup chopped pecans
Optional: whipped cream or vanilla ice cream, for serving
Instructions
Preheat oven to 350°F (175°C).
Brown the butter: In a skillet over medium heat, melt butter and cook until golden brown and fragrant, about 5–7 minutes. Pour into a 9×13-inch baking dish.
Prepare sweet potatoes: Boil cubed sweet potatoes until just fork-tender (8–10 minutes). Drain and set aside.
Mix sugar and spices: In a bowl, combine brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
Make the batter: In another bowl, whisk flour, baking powder, milk, and vanilla extract until smooth.
Assemble: Pour batter over the browned butter in the baking dish—do not stir. Layer sweet potatoes evenly on top. Sprinkle sugar-spice mixture over the potatoes.
Top with pecans: Scatter chopped pecans over the entire cobbler.
Bake for 35–40 minutes, or until golden brown and bubbling around the edges.
Let cool slightly and serve warm with whipped cream or ice cream.
Notes
Browning the butter adds a deep, nutty flavor—don’t skip this step!
You can use canned sweet potatoes (drained) in a pinch.
For extra spice, add a pinch of cloves or ginger to the sugar mixture.
Leftovers reheat beautifully in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
