Sweet Potato Pecan Pie Cobbler

This Sweet Potato Pecan Pie Cobbler bakes into a soft sweet potato bread topping with a rich, gooey buttery pecan layer underneath. The perfect Southern dessert served warm with vanilla ice cream.

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Course: Dessert

Cuisine: American

Keyword: Sweet Potato Pecan Pie Cobbler

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: serving

Calories: 276kcal

Equipment

9x13 baking dish

Ingredients

Sweet potato topping

1 cup sweet potato 1 large or 2 medium (see notes for instructions)
3/4 cup brown sugar light
1/2 cup whole milk
1 teaspoon vanilla extract
1.5 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Pecan pie bottom

1/3 cup butter
1 cup pecan chopped
2/3 cup brown sugar light
1.5 cup hot water

Instructions

Preheat the oven to 350°F.
Add the butter to a 9x13-inch baking dish and place it in the oven for 5–10 minutes, or until completely melted. Remove the baking dish from the oven.
In a large bowl, whisk together the mashed sweet potato, brown sugar, milk, and vanilla extract until smooth.
Add the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Stir just until the batter comes together.
Drop spoonfuls of the batter evenly over the melted butter in the baking dish. Do not stir.
Sprinkle the brown sugar evenly over the batter, followed by the pecans. Carefully pour the boiling water evenly over the entire dish. It will look unusual at this stage, but don't mix anything together.
Bake for 30–40 minutes. The top should be set and lightly golden while the buttery pecan layer remains rich and gooey underneath. For the gooey texture that makes this recipe special, avoid baking much longer than 40 minutes.
Let the cobbler cool for 10–15 minutes, then serve warm with a generous scoop of vanilla ice cream.

Notes

For the roasted, poke a few holes in the sweet potato then wrap it in foil completely. Bake at 350F low and slow for 1.5 hour. Allow to cool before measuring and mashing it up, remove the skin from the potatoes.
For the best texture, serve this cobbler warm. As it cools, the gooey pecan layer naturally firms up like pecan pie filling.

Nutrition

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