Well Made by Kiley

Preheat the oven to 350F. 

Start by browning the butter for the bottom. Add the 1/3 cup 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 9x13” baking dish/pan. Spread it around, then sprinkle chopped pecans all over. Set aside.

Make the sweet potato cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.

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

Add in the sweet potato puree and whisk to combine. 

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

Scoop or spoon the batter over the brown butter in the baking pan, being careful not to mix.

For the topping, combine the brown sugar, chopped pecans, and cinnamon together in a medium bowl.

Sprinkle the brown sugar topping mixture all over the batter.

Then, gently our ALL of the hot water on top (this is what creates the gooey bottom while baking).

Carefully place the baking pan into the oven, and bake at 350F for 45-55 minutes until golden brown 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.

Enjoy!