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.
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!
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.
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.
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.
Baked Sweet PotatoesPrint Pin
I earn a commission from Amazon and Instacart from qualifying purchases.
For the Sweet potatoes
- 4 large sweet potatoes
- 2 tablespoons olive oil
For the Cinnamon Butter
- ½ cup unsalted butter, softened
- ⅓ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
To Make the Sweet Potatoes
- Preheat the oven to 400°F. Scrub the potatoes well under cold water, pat them dry with a paper towel.4 large sweet potatoes
- Place the potatoes on a baking sheet, and pierce the potatoes all over with a fork. Lightly coat the potatoes with olive oil.2 tablespoons 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.
To Make the Cinnamon Butter
- 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.½ cup unsalted butter⅓ cup light brown sugar½ teaspoon ground cinnamon½ teaspoon pure vanilla extract¼ teaspoon kosher salt
- Slice the potatoes, fluff with a fork, and add the whipped butter, serve and enjoy!
- See post for storage options.