Sweet Potato Pecan Cobbler
This delicous fall cobbler is like magic with three layers to form a ooey gooey dessert perfect for the Thanksgiving holiday season.
Servings: 8
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.
Notes
Substitute 1 cup of sweet potato puree (cooked and smashed from a fresh medium sweet potato).