Brown Butter Sweet Potato Pecan Cobbler
Brown Butter Sweet Potato Pecan Cobbler is soft, cozy, and full of warm, comforting flavor. Toasty brown butter and pecans line the bottom of the pan, adding richness and crunch, while the sweet potato batter bakes up with a gooey, pudding-like base and a golden, crisp top. Every bite is infused with warm spices and sweet potato goodness. Serve it warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for the ultimate fall dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Toasted pecans
All-purpose flour
Baking powder
Salt
Cinnamon
Optional: pumpkin pie spice
Granulated sugar
Milk of choice
Vanilla bean paste or extract
Sweet potato puree (canned or homemade - see notes section in the recipe card below for homemade version)
Brown sugar, light or dark
Hot water
Vanilla ice cream, for serving
Flaky sea salt, for serving
Why You’ll Love a Brown Butter Sweet Potato Pecan Cobbler:
Cozy and Comforting: The combination of gooey sweet potato cake, gooey bottom, crisp golden topping, and warm spices makes this the perfect fall dessert.
Rich Brown Butter Flavor: Toasty and nutty brown butter deepens the flavor and complements the sweet potato beautifully.
Perfect Texture Contrast: Gooey bottom, soft and tender middle, and crisp pecan-studded top in every bite.
Easy to Make: Simple steps and pantry-friendly ingredients mean you can whip this up without fuss.
Crowd-Pleasing Dessert: Serve it warm with vanilla ice cream and a sprinkle of flaky sea salt for a dessert everyone will rave about.
Naturally Flavorful: Sweet potatoes and warm spices bring deep, rich flavor without needing artificial enhancements.
Holiday-Ready: A beautiful, rustic dessert that’s just as fitting for Thanksgiving as it is for a cozy Sunday dinner.
Tips for Making a Brown Butter Sweet Potato Pecan Cobbler:
Use Fresh Sweet Potatoes: Bake or boil them until soft, then mash well for a smooth, flavorful base.
Brown the Butter Slowly: Keep the heat at medium-low and watch closely so it turns golden and nutty without burning.
Don’t Over-Mix the Batter: Mix just until combined to keep the cobbler light and tender.
Pour the Hot Water Carefully: Add it slowly over the top (without stirring) so the gooey bottom layer forms while baking.
Toast the Pecans First: For extra flavor and crunch, toast the pecans in a dry skillet or in the oven for a few minutes before using.
Use Warm Spices Generously: Cinnamon, nutmeg, and allspice (I like to use pumpkin pie spice) bring out the sweet potato’s natural flavor.
Serve Warm: This dessert is best enjoyed straight from the oven with a scoop of vanilla ice cream.
Sprinkle with Flaky Sea Salt: Just before serving, add a pinch to balance sweetness and enhance flavor.
Make Ahead Option: Prepare the batter and topping mixture separately, then assemble right before baking.
Adjust Sweetness to Taste: Depending on the sweetness of your sweet potatoes, you can slightly reduce or increase the sugar.
How to Store a Brown Butter Sweet Potato Pecan Cobbler:
Room Temperature: Cover the cooled cobbler loosely with foil or plastic wrap and store at room temperature for up to 1 day.
Fridge: Store leftovers in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through, or microwave individual portions.
Freezer: Wrap cooled portions tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Make Ahead: You can prepare the sweet potato batter and topping separately up to 24 hours in advance. Keep the batter covered in the fridge, then assemble and bake when ready to serve for the freshest texture.
FAQs:
Q: Can I make this cobbler ahead of time?
A: Yes — you can bake it a day in advance, then reheat in the oven at 325°F until warmed through before serving.
Q: Can I use canned sweet potato purée instead of fresh?
A: Absolutely. Just make sure it’s plain, unsweetened purée and not sweet potato pie filling.
Q: Do I need to toast the pecans first?
A: No — they toast naturally while baking, adding plenty of flavor and crunch.
Q: Can I make this without nuts?
A: Yes. Simply omit the pecans or replace them with pumpkin seeds or sunflower seeds for a nut-free version.
Q: Why do you pour hot water over the top before baking?
A: Pouring hot water over the batter and sugar topping creates steam as it bakes, forming a rich, gooey sauce on the bottom while the top stays golden and crisp.
Q: Can I freeze this cobbler?
A: Yes — once cooled, wrap portions tightly and freeze for up to 2 months. Thaw in the fridge and reheat before serving.
Q: What’s the best way to serve it?
A: Serve warm with vanilla ice cream and a sprinkle of flaky sea salt for the perfect sweet-and-salty finish.
Q: Can I make this dairy-free?
A: Yes — use vegan butter in place of brown butter and swap the dairy milk for a non-dairy option. The flavor will be slightly different but still delicious.
Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this brown butter sweet potato pecan cobbler. Happy baking!
