Can I use canned sweet potatoes for this sweet potato pecan cobbler?

While fresh roasted sweet potatoes provide the best flavor and texture, you can use canned sweet potatoes in a pinch. Be sure to drain them thoroughly and mash them well before adding the other ingredients.

How do I store leftovers of the sweet potato pecan cobbler?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To maintain the crunch of the pecan topping, it is best to reheat portions in the oven or toaster oven rather than the microwave.

Can this sweet potato pecan cobbler be made gluten-free?

Yes! To make this recipe gluten-free, simply substitute the all-purpose flour in the topping with your favorite 1:1 gluten-free flour blend. The sweet potato filling is naturally gluten-free.

Sweet Potato Pecan Cobbler: 7 Reasons It's the Fall Dessert

Name: Classic Sweet Potato Pecan Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 cups cooked, mashed sweet potatoes (about 3 large potatoes); 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1/2 cup heavy cream; 1/2 cup unsalted butter, melted; 2 large eggs, beaten; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp salt; 1 cup all-purpose flour (for topping); 1 cup chopped pecans; 1/2 cup cold unsalted butter, cubed (for topping); 1/2 cup brown sugar (for topping)

Ingredients

Scale

4 cups cooked, mashed sweet potatoes (about 3 large potatoes)
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup heavy cream
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup all-purpose flour (for topping)
1 cup chopped pecans
1/2 cup cold unsalted butter, cubed (for topping)
1/2 cup brown sugar (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish for your sweet potato pecan cobbler.
Step 2: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, 1/2 cup brown sugar, heavy cream, melted butter, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until smooth and creamy.
Step 3: Spread the sweet potato mixture evenly into the prepared baking dish, ensuring a flat surface for the sweet potato pecan cobbler topping.
Step 4: In a separate medium bowl, prepare the topping by combining the flour, 1/2 cup brown sugar, and cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it reaches a crumbly texture.
Step 5: Stir the chopped pecans into the crumble mixture and sprinkle it evenly over the sweet potato base of the sweet potato pecan cobbler.
Step 6: Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the edges of the sweet potato pecan cobbler are bubbling.
Step 7: Remove from the oven and allow the sweet potato pecan cobbler to rest for at least 15 minutes before serving to allow the filling to set.

Notes

For best results, roast your sweet potatoes instead of boiling them to maximize sweetness.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 scoop (approx. 150g)
Calories: 420
Sugar: 32g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 4g
Cholesterol: 45mg

Keywords: sweet potato pecan cobbler, fall dessert, holiday recipe, pecan crumble, baked sweet potatoes

Ingredients

Instructions

Notes

Nutrition

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