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Perfectly Fluffy Baked Sweet Potatoes with Cinnamon Butter

Close-up of individual baked sweet potatoes mashed and formed into muffin shapes, topped with a shiny glaze and cinnamon.
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Learn the simple method for baking whole sweet potatoes until they are tender inside with slightly crisp skin, finished with a simple cinnamon butter topping.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Scrub the sweet potatoes thoroughly under running water to remove any dirt. Pat them completely dry with a paper towel.
  3. Prick each sweet potato several times deeply with a fork. This allows steam to escape.
  4. Rub the outside of each potato lightly with olive oil and sprinkle with salt.
  5. Place the potatoes directly on the middle oven rack.
  6. Bake for 45 to 60 minutes, or until the skin is slightly crisp and the inside is very tender when squeezed gently.
  7. While the potatoes bake, prepare the cinnamon butter: In a small bowl, combine the softened butter, brown sugar, cinnamon, and nutmeg. Mix until smooth.
  8. Once baked, carefully remove the potatoes from the oven. Slice each potato lengthwise down the center, being careful not to cut all the way through the bottom skin.
  9. Gently squeeze the ends of the potato to fluff up the inside flesh.
  10. Place one tablespoon of the cinnamon butter mixture inside each potato. Serve immediately.

Notes

  • For extra crispy skin, place the potatoes directly on the oven rack instead of using a baking sheet.
  • If you prefer a less sweet topping, reduce the brown sugar to two tablespoons.
  • You can make the cinnamon butter up to three days ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://tastetaught.com/baked-sweet-potatoes-cinnamon-butter-recipe/