These Baked Sweet Potatoes are crispy on the outside and tender on the inside, served with a deliciously whipped cinnamon butter. A sweet alternative to a traditional side dish of baked potatoes, this recipe is definitely one to add to your holiday arsenal!
Best Baked Sweet Potatoes
With Thanksgiving just around the corner already, it’s time to narrow down the sides that will ultimately accompany that show stopping turkey. Baked Sweet Potatoes are a great option! Tried and true, you really can’t go wrong with this classic recipe.
Tender sweet potatoes are baked to perfection then topped with the most scrumptious homemade cinnamon butter. The butter is quick and easy to whip up and can be used not only for this recipe, but you can also make a batch to use anytime! Not overly sweet, but just the right balance, try it on your morning toast, on a muffin, or on your favorite dinner rolls!
For the Sweet Potatoes:
- sweet potatoes: Four large.
- olive oil: For a crispy skin, yet soft potato.
For the Cinnamon Butter:
- butter: Unsalted and softened
- light brown sugar: Packed.
- ground cinnamon: A little spice.
- vanilla extract: A little sweet.
- table salt: To taste.
How To Make Baked Sweet Potatoes
- Preheat your oven to 400°F. Scrub the potatoes thoroughly under cold water then pat them dry with a paper towel.
- Place the potatoes on a baking sheet and pierce them all over with a fork. Lightly coat the potatoes with olive oil.
- Bake the sweet potatoes for 60 to 75 minutes. The potatoes are done when a knife or fork will slide all the way through with no resistance. The potatoes will darken in color and some of the sugars may run out, this is normal. Let the potatoes cool for about 10 minutes.
- While the potatoes cool (or even while they bake), prepare the cinnamon butter.
- In a medium-sized bowl beat the softened butter with the brown sugar, cinnamon, vanilla, and salt for 2 minutes until light and fluffy.
- Slice the potatoes, fluff with a fork, and add the whipped butter. Serve and enjoy!
Tips and Variations
- What we love so much about the butter is that it’s not overly sweet. If you do like it sweeter, add a few tablespoons of honey or use ½ cup brown sugar instead of ⅓ cup.
- You can double this butter recipe and use it with your favorite rolls, toast, or muffins!
- If you are making more than 4 potatoes at a time, cooking times may vary a little longer. Also depending on the size of the potatoes, cooking times will vary as well. If you are using smaller potatoes, start checking at the 45-minute mark.
- Store any leftover butter in the fridge, allow it to come back to room temperature, and whip it with a whisk before serving again.
What toppings can you put on a baked sweet potato?
If you’d rather not use cinnamon butter, try one of these other fillings in your sweet potato.
Cinnamon and Brown Sugar
Salt and Pepper
Salted Butter and Green Onions
Sour Cream Compound Butter
Feta Cheese and Mint
Shredded BBQ Chicken
Black Beans, Tomatoes, and Grilled Corn
Shredded BBQ Beef
Storage and Reheating
Storage: Store any leftover baked sweet potatoes in an airtight container in the fridge for 3-5 days to retain the freshest flavor.
Freezer: According to Clean Eating Kitchen, fully cooled, baked sweet potatoes can be frozen by wrapping them in foil then placing them in freezer bags. The foil helps lock in moisture, and the potatoes will stay good in the freezer for about 10-12 months.
Reheating: Leftovers can be heated in the microwave until warmed through or wrapped in tin foil and reheated in the oven for a few minutes until warm all the way through.
- 4 large sweet potatoes
- 2 tablespoons olive oil
- ½ cup unsalted butter, softened
- ⅓ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon table salt
- Preheat the oven to 400°F. Scrub the potatoes well under cold water, pat them dry with a paper towel.
- Place the potatoes on a baking sheet, and pierce the potatoes all over with a fork. Lightly coat the potatoes with olive oil.
- Bake for 60 to 75 minutes. The potatoes are done when a knife or fork will slide all the way through with no resistance. The potatoes will darken in color and some of the sugars may run out, this is normal. Let the potatoes cool for 10 minutes.
- While the potatoes cool, prepare the cinnamon butter. In a medium-sized bowl beat the butter with the brown sugar, cinnamon, vanilla, and salt for 2 minutes until light and fluffy.
- Slice the potatoes, fluff with a fork, and add the whipped butter, serve and enjoy!
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 sweet potato. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*The bake time may need to be adjusted depending on the size of the potatoes.
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Nutrition Information:Yield: 4 Serving Size: 1 potato
Amount Per Serving: Calories: 485Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 61mgSodium: 205mgCarbohydrates: 52gFiber: 6gSugar: 26gProtein: 4g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.