Ingredients:
Sweet Potato Base
- 2 cups sweet potatoes, peeled and cubed
- 1 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Cobbler Topping
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Sauce Layer
- 1 cup brown sugar
- 1 1/2 cups hot water
Instructions:
1. Prepare Sweet Potatoes
Preheat oven to 350°F (175°C).
Boil the cubed sweet potatoes for 8–10 minutes until just tender, then drain.
2. Make the Base
In a bowl, combine sweet potatoes, brown sugar, pecans, cinnamon, and nutmeg.
Spread evenly in a greased 9×13-inch baking dish.
3. Prepare the Batter
In another bowl, mix flour, sugar, baking powder, and salt.
Stir in milk, melted butter, and vanilla until smooth.
4. Assemble
Pour the batter evenly over the sweet potato mixture (do not stir).
5. Add Sauce
Sprinkle the brown sugar evenly over the top, then carefully pour the hot water over everything (do not mix).
6. Bake
Bake for 45–50 minutes until the top is golden and the sauce is bubbling underneath.
7. Cool and Serve
Let cool for about 10 minutes before serving. The cobbler will thicken slightly as it rests.
Serving Suggestions
Serve warm on its own or with a scoop of vanilla ice cream or whipped cream.
Tips
- Do not stir after adding the water; this creates the signature gooey sauce
- Use fresh sweet potatoes for best flavor and texture
- Lightly toast pecans beforehand for extra depth