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 butter, ⅓ cup light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
Slice the potatoes, fluff with a fork, and add the whipped butter, serve and enjoy!
See post for storage options.
Notes
*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.