Sweet Potato-Pineapple Cobbler With Toffee Drizzle
From the kitchen of Penelope Malcolm, Americus, GA
Makes 6-8 servings

Cobbler:
3 tablespoons unsalted butter, cut into chunks
1 15-ounce can Louisiana cut sweet potatoes, cut into 1-inch dice, reserve syrup
1 15-ounce can pineapple chunks in syrup, reserve syrup
1 teaspoon pumpkin pie spice, in all
1 teaspoon vanilla, in all
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup sugar
1 1/2 cups whole buttermilk
1/2 cup toasted chopped pecans

Brandy Toffee Drizzle:
6 tablespoons unsalted butter, cut into chunks
3/4 cups light brown sugar
1/2 cup heavy cream
1/4 teaspoon salt
1 tablespoon brandy

Preheat the oven to 400°F. Place the butter in a 9x13x2-inch baking dish and place it in the oven until the butter has completely melted. In a large mixing bowl, gently toss together the sweet potatoes and reserved syrup, with the pineapple and reserved syrup, 1/2 teaspoon of the pumpkin pie spice, and 1/2 teaspoon of the vanilla.

In another large mixing bowl, whisk together the flour, salt, sugar, and the remaining pumpkin pie spice and vanilla. Add the buttermilk and whisk just until smooth. Stir in the pecans.

Pour the batter mixture over the melted butter evenly but without stirring it. Spoon the sweet potato and pineapple mixture over the batter evenly, again without stirring. Place the cobbler on the middle rack of the oven and bake for 1 hour or until the crust has risen to the top and turned a golden brown.

While the cobbler is cooking, prepare the toffee drizzle by combining all the ingredients in a 2-quart, heavy-bottomed saucepan over medium-low heat, stirring often, until the butter has melted and the sugar has dissolved, about 7 to10 minutes. Serve the cobbler warm from the oven with a generous topping of brandy toffee drizzle.