Description
This Baked Sweet Potato with Cinnamon Butter recipe offers a deliciously comforting and healthy side dish, perfect for any meal. Tender baked sweet potatoes are enhanced with a creamy cinnamon-spiced butter that blends honey or maple syrup for natural sweetness. It’s a simple, vegetarian-friendly dish that brings warmth and seasonal flavors to your table.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes, scrubbed and dried
Cinnamon Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the ideal temperature for baking.
- Prepare Sweet Potatoes: Pierce each sweet potato several times with a fork to allow steam to escape during baking, then place them on a baking sheet lined with parchment paper or foil for easy cleanup.
- Bake: Bake the sweet potatoes for 45 to 60 minutes or until they are tender and easily pierced with a knife, indicating they are fully cooked and soft inside.
- Make Cinnamon Butter: While the potatoes bake, mix together the softened unsalted butter, honey or maple syrup, ground cinnamon, salt, and optional vanilla extract in a small bowl until the mixture is smooth and creamy.
- Cool and Slice: Remove sweet potatoes from the oven and let them cool slightly for easier handling. Slice each potato open lengthwise and fluff the insides gently with a fork to create a soft bed for the butter.
- Serve: Top each sweet potato with a generous spoonful of the cinnamon butter and serve warm for the best flavor and texture.
Notes
- For added texture and flavor, sprinkle chopped pecans or walnuts over the cinnamon butter before serving.
- Leftover baked sweet potatoes can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave for convenience.
