🥧 Sweet Potato Pecan Magic

This Sweet Potato Pecan Magic is the ultimate fall dessert — warm, gooey, and topped with brown butter and pecans. Perfect for Thanksgiving or any chilly autumn night. Would you try this at home?

⏱ Time

Prep: ~15 min

Bake: 45–55 min

Total: ~1 hr 15 min

Servings: 6–8

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🛒 Ingredients

For the Bottom Layer

1/3 cup (76 g) salted butter 🧈

1 cup (110 g) toasted pecans, roughly chopped 🌰

For the Sweet Potato Cake

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

2 1/4 tsp (10 g) baking powder

3/4 tsp (5 g) salt 🧂

2 tsp (4 g) cinnamon

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

1 cup (220 g) granulated sugar

1/2 cup (120 ml) milk of choice

2 tsp (8 g) vanilla bean paste or extract

1 cup (245 g) sweet potato purée (canned or homemade) 🍠

For the Topping

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

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

1 tbsp (6 g) cinnamon

1 1/2 cups (360 ml) HOT water

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📌 Instructions

1️⃣ Preheat Oven — to 350°F (175°C).

2️⃣ Brown the Butter — melt butter in baking dish until browned and nutty. Stir in 1 cup chopped pecans and spread across bottom.

3️⃣ Make the Batter — in a bowl, whisk flour, baking powder, salt, cinnamon, (and pumpkin spice if using). Stir in sugar, milk, vanilla, and sweet potato purée until just combined. Don’t overmix.

4️⃣ Assemble — pour batter over the pecan-butter base (do not stir).

5️⃣ Add Topping — sprinkle brown sugar, pecans, and cinnamon evenly over batter. Slowly pour hot water on top (don’t stir).

6️⃣ Bake — 45–55 min until golden and bubbling with a gooey center.

7️⃣ Serve — let cool slightly, then top with vanilla ice cream + flaky sea salt for the ultimate fall dessert. 🍦✨

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