Brown Butter Sweet Potato Pecan Cobbler

• gesamtzeit: 56 minutes

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For the Bottom:

1/3 cup (76g) salted butter

1 cup (110g) toasted pecans, roughly chopped

Sweet Potato Cake:

1 1/2 (180g) cups all-purpose flour

2 1/4 tsp (10g) baking powder

3/4 tsp (5g) salt

2 tsp (4g) cinnamon

Optional: 1/2 tsp (1g) pumpkin pie spice

1 cup (220g) granulated sugar

1/2 (120ml) cup milk of choice

2 tsp (8g) vanilla bean paste or extract

1 cup (245g) sweet potato puree, canned or homemade

Topping:

1 1/2 cups (295g) brown sugar, light or dark

1/2 cup (55g) toasted pecans, roughly chopped

1 tbsp (6g) cinnamon

1 1/2 cups (360ml) HOT water

Anweisungen

Preheat the oven to 350F.

Start by browning the butter for the bottom. Add the 1/3 cup (76g) of butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and pour the brown butter into the bottom of a 10.5x7.5” or 8x8” baking dish/pan. Spread it around, then sprinkle the chopped toasted pecans all over. Set aside.

Make the sweet potato cake batter. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice (if using) until well combined. Set aside.

In a separate large bowl, whisk together the sugar, milk and vanilla until well combined and the sugar is mostly dissolved.

Then whisk in the sweet potato puree until well combined and smooth.

Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain.

Scoop or spoon the batter into the baking pan over the brown butter/toasted pecans. Do not to mix it! Set aside.

Prepare the topping. Add the water to a measuring cup and microwave for 2-3 minutes, until very hot or just starting to boil.

Meanwhile, mix together the brown sugar, chopped toasted pecans, and cinnamon together in a medium bowl.

Sprinkle the brown sugar topping mixture all over the sweet potato batter in the baking pan.

Once the water is very hot and ready to go, gently pour it ALL over the batter and brown sugar topping in the pan. DO NOT mix (this is what creates the gooey bottom while baking).

Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey).

Remove the cobbler from the oven, and let cool slightly before serving.

Serve warm with a scoop of vanilla ice cream, a drizzle of olive oil, and a sprinkle of flaky sea salt, if desired.

Enjoy!