You’ll love this easy sweet potato pecan cobbler made with canned yams, brown sugar, butter, and warm spices. The perfect fall dessert.
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As soon as the fall season starts, I’m going to make a cobbler. This one is so easy to make, like magic, with three layers to form an ooey-gooey dessert perfect for the Thanksgiving holiday season.
This cobbler reminds me of pecan pie in the best way. Sweet with deep brown sugar flavor, notes of spices swimming in butter, and a slight crunch of pecans. Simply delicious.
Ingredients
Sweet Potato- Canned yams, or you can substitute with a freshly mashed sweet potato.
Pecans- Pre-chopped to save time.
Butter- I used salted butter.
Flour - All-purpose.
Milk - Any dairy or non-dairy will do.
Sugar- Dark and light brown sugar.
Baking Powder, Spices & Flavorings- Vanilla extract, pumpkin spice, or cinnamon, and nutmeg.
Water- Hot or boiling water.
Canned Yams
To save time and make this recipe super easy, canned yams or sweet potatoes are used.
A 15-oz can, drained and smashed until smooth, makes 1 cup of sweet potato puree. You can substitute with freshly cooked sweet potatoes if you prefer.
Magic 3 Layers
The secret to this amazing fall treat is three layers and hot water. Boiling water in desserts always throws me for a loop, but it works out to sweet perfection.
The bottom layer is butter and pecans, and the middle layer is the sweet potato cake mixture. The top layer is lots of brown sugar, more pecans, and warm spices. Pour on that hot water, and to the oven it goes.
Like magic, you have this moist cakey sweet potato pecan top layer, and the bottom is a thick buttery gooey brown sugar heaven. So good.
Tips & Suggestions
This dessert can be very sweet for some (similar to pecan pie), so adjust the brown sugar in the recipe accordingly to your preference, especially if serving the cobbler with a sweet topping like ice cream.
If you love pecans, add more, it's one of the tastiest parts of this recipe.
Brown butter can add so much flavor to this cobbler. Check out this blogpost on how to make and store brown butter.
If you want a topping that's not ice cream, make homemade whipped cream so you can adjust the sweetness. It will be an extra delicious touch, especially if you add vanilla bean paste.
When pouring the hot water, I recommend slowly and evenlyall over the brown sugar topping (try not to just dump the water onto the mixture). No mixing, just pour and bake.
How To Serve
Cobblers are the ultimate comfort food during the fall and winter seasons.
Place a big spoonful of cobbler onto a plate, top with a scoop of vanilla ice cream, whipped cream or topping. Sprinkle with additional pumpkin pie spice or even more pecans.
Storage and Leftovers
Sweet potato cobbler can last for up to 5 days in the refrigerator.
Leftovers can be stored in an airtight container and frozen for up to 3 months in the freezer. Let it fully defrost in the refrigerator and warm up in the microwave before serving.
Step-By-Step Instructions and Photos
- Preheat oven to 350 degrees Fahrenheit.
Make The Sweet Potato Filling
2. Open the canned yams or sweet potatoes and drain the liquid.
3. Using a fork, carefully smash them to a smooth consistency.
4. To a large mixing add the smashed sweet potato, brown sugar, spices, vanilla extract, and milk.
5. Mix well with a whisk.
6. Sift in the all-purpose flour and baking powder.
7. Fold the mixture together until just combined; try not to overmix. Set aside.
Bottom Layer
8. To a 9x13 baking dish pour the melted butter and sprinkle the chopped pecans.
9. Spoon or scoop the sweet potato filling mixture onto the butter and pecans. Smooth into a single layer.
Top Layer
10. Sprinkle with the sugars, spices, and chopped pecans.
11. Carefully and slowly pour the hot boiling water all around the cobbler. Don't mix.
Baking The Cobbler
12. Place into the oven and bake for 45-50 minutes or until golden brown and bubbly. Test the middle of the cobbler with a toothpick to ensure it's fully cooked.
13. Carefully remove from the oven and let cool for 15 minutes. Serve warm with a scoop of vanilla ice cream or whipped topping. Enjoy.
Sweet Potato Pecan Cobbler
Equipment
- 9x13 Baking Dish
- Measuring Tools
- Mixing Bowls
- Fork, Spoon, Whisk, and Rubber Spatula
- Strainer or Fine Sieve
Ingredients
Sweet Potato Filling
- 15oz Canned Yams or Sweet Potatoes See substitution
- 1 cup Brown Sugar (Can Reduce For A Less Sweet Dessert)
- ½ cup Milk
- 2 cups All Purpose Flour
- 1 tablespoon Baking Powder
- 2 teaspoon Vanilla Extract
- 2 tsp Pumpkin Pie Spice or Cinnamon
Bottom Layer
- ½ cup Salted Butter, melted
- 1 cup Pecans, chopped
Top Layer
- ½ cup Dark Brown Sugar
- 1 cup Light Brown Sugar
- ½ teaspoon Pecans, chopped
- 2 teaspoon Cinnamon or Pumpkin Pie Spice
- 1 ½ cup Hot Water
Instructions
- Preheat oven to 350 degrees Fahrenheit.
Make The Sweet Potato Filling
- Open the canned yams or sweet potatoes and drain the liquid. Using a fork, carefully smash them to a smooth consistency.
- To a large mixing add the smashed sweet potato, brown sugar, spices, vanilla extract, and milk. Mix well with a whisk.
- Sift in the all-purpose flour and baking powder. Fold the mixture together until just combined; try not to overmix. Set aside.
Bottom Layer
- To a 9x13 baking dish pour the melted butter and sprinkle the chopped pecans.
- Spoon or scoop the sweet potato filling mixture onto the butter and pecans. Smooth into a single layer.
Top Layer
- Sprinkle with the sugars, spices, and chopped pecans.
- Carefully and slowly pour the hot boiling water all around the cobbler. Don't mix.
Bake
- Place into the oven and bake for 45-50 minutes or until golden brown and bubbly. Test the middle of the cobbler with a toothpick to ensure it's fully cooked.
- Carefully remove from the oven and let cool for 15 minutes. Serve warm with a scoop of vanilla ice cream or whipped topping. Enjoy.
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