A hot, caramel-scented sweet potato split open and slicked with melting cinnamon butter is the kind of simple comfort that feels special without any fuss. This easy baked sweet potato with cinnamon butter is the ultimate weeknight side, a cozy brunch item, and an unfussy dessert all at once — sweet, buttery, lightly spiced, and ready in under an hour.
Why you’ll love this dish
This recipe takes a humble sweet potato and turns it into an indulgent, nostalgic treat. It’s fast, budget-friendly, and almost impossible to mess up — perfect when you want something that feels homemade but doesn’t require babysitting the stove. It also scales easily: roast a tray of spuds for a potluck or make individual servings for an elegant solo supper.
“Crisp skin, pillowy interior, and that warm cinnamon butter — a simple recipe that tastes like a cozy kitchen memory.” — home cook review
Perfect occasions: weeknight dinners, holiday sides, brunch spreads, and kid-approved snacks. It’s also a great base to adapt whether you want sweet, savory, vegan, or extra decadent.
How this recipe comes together
This is a straightforward roast-and-top method. First, you wash and pierce the sweet potatoes so they don’t burst. Then you roast them at 400°F (200°C) until the flesh is tender — usually 45–60 minutes depending on size. While they bake, whip together softened butter with cinnamon and a pinch of salt; brown sugar is optional if you want extra sweetness. Split the hot potatoes open and spoon on the cinnamon butter so it melts into the flesh.
The result is a crispy skin, super-soft interior, and a melting ribbon of spiced butter that elevates every bite.
What you’ll need
- 4 medium sweet potatoes, washed and dried (try a starchy variety for fluffier interiors; for a purple option see Murasaki sweet potatoes — they add color and a subtly different flavor)
- 4 tablespoons unsalted butter, softened (or vegan butter/coconut oil for dairy-free)
- 1 teaspoon ground cinnamon (adjust to taste)
- 1–2 teaspoons brown sugar (optional)
- Pinch of fine salt
Ingredient notes: choose evenly sized potatoes so they cook uniformly. If you like an ultra-sweet finish, swap brown sugar for maple syrup in the butter. For a lower-sugar version, omit brown sugar entirely — the potato’s natural sugars will still shine.
Step-by-step instructions
- Preheat the oven to 400°F (200°C). Position a rack in the middle.
- Wash and dry the sweet potatoes thoroughly. Trim any loose bits.
- Pierce each sweet potato several times with a fork (this prevents steaming and bursting).
- Place the potatoes on a baking sheet. For easier cleanup, line the sheet with foil.
- Bake for 45–60 minutes, depending on size: a medium potato is done when a knife slides into the center easily and the skin blisters slightly.
- While the potatoes roast, mix the softened butter, cinnamon, brown sugar (if using), and a pinch of salt in a small bowl until smooth.
- When potatoes are tender, remove from oven. Cut each open down the center, fluff the flesh with a fork, and add a generous dollop of cinnamon butter so it melts into the warm flesh.
- Serve immediately.
Timing tip: check smaller potatoes at 40 minutes; very large ones may need up to 70 minutes. If pressed for time, microwave each potato for 5–8 minutes (turning once), then finish in the oven for 10 minutes to firm the skin.
Best ways to enjoy it
- Simple: a hot baked sweet potato with melting cinnamon butter and a sprinkle of flaky sea salt.
- Brunch pairing: serve alongside eggs, yogurt, or pancakes for a sweet-savory breakfast. For an indulgent weekend combo, try it with cinnamon swirl pancakes for a full spiced-sweet spread — they pair beautifully. cinnamon swirl pancakes
- As a side: pair with roasted chicken, pork chops, or a leafy salad to balance richness.
- Dessert twist: top with toasted pecans and a drizzle of maple syrup, or add a scoop of vanilla ice cream for warm-and-cold contrast.
Plating: split the potato, fluff the flesh, spoon the butter, and finish with texture — chopped nuts, seeds, or a sprinkle of granola work well.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: You can freeze cooked, mashed sweet potato or buttered halves in airtight containers for up to 3 months. Whole baked potatoes can be frozen, but texture may change slightly.
- Reheating: Oven method is best to retain texture — reheat at 350°F (175°C) for 15–20 minutes until warmed through. Microwave reheat is faster (2–3 minutes on high, turning once) but may soften the skin. If frozen, thaw in the fridge overnight before reheating.
- Food safety: Refrigerate cooked sweet potatoes within 2 hours of cooking to prevent bacterial growth.
Helpful cooking tips
- Even sizes = even cooking. Choose potatoes similar in diameter so they finish together.
- Avoid wrapping in foil for classic roasted skin; foil traps steam and yields softer skin. If you prefer a tender, steamed finish, wrap in foil and bake.
- Test doneness with a fork or skewer; it should slide in with little resistance.
- Soften butter quickly by cutting it into small pieces and letting it sit at room temperature, or pop it in the microwave for 5–8 seconds (careful not to melt).
- For crispier skin, place potatoes directly on the oven rack or use a wire rack over a baking sheet.
- If you like extra flavor, stir a pinch of nutmeg or a dash of cardamom into the cinnamon butter.
Creative twists
- Maple-Pecan: swap brown sugar for maple syrup and sprinkle with toasted pecans.
- Savory: mix butter with lime zest, chopped cilantro, and a pinch of chili flakes.
- Marshmallow-topped: for a nostalgic dessert, top with mini marshmallows and broil briefly until toasted.
- Tahini-honey: replace cinnamon butter with a drizzle of tahini and honey plus flaky salt for a Middle Eastern-inspired spin.
- Vegan: use firm coconut oil or a plant-based spread and substitute brown sugar or maple syrup as desired.
Common questions
Q: How long do sweet potatoes take to bake?
A: At 400°F (200°C), medium sweet potatoes usually take 45–60 minutes. Smaller ones may be done in ~40 minutes; large ones might need up to 70. Test with a fork — it should meet little resistance.
Q: Can I microwave sweet potatoes instead of baking?
A: Yes. Microwave each washed potato for 5–8 minutes on high (turn halfway). The microwave cooks faster but won’t crisp the skin. Finish in a hot oven for 10 minutes if you want a firmer skin.
Q: Is this recipe healthy?
A: Sweet potatoes are nutrient-dense — high in beta-carotene, fiber, vitamins, and minerals. The cinnamon butter adds calories and fat, but you control portion size. For a lighter version, use less butter or a plant-based spread.
Q: Can I make the cinnamon butter ahead?
A: Absolutely. Make the butter up to 3 days ahead and keep refrigerated in an airtight container. Soften before spreading on hot potatoes.
Q: How do I store leftovers and reheat them safely?
A: Cool within 2 hours, refrigerate in an airtight container for 3–4 days, or freeze for up to 3 months. Reheat in a 350°F oven for 15–20 minutes or microwave 2–3 minutes.
If you want further variations or a vegetarian-friendly menu to pair with these, tell me what you have in the pantry and I’ll suggest combinations.
Baked Sweet Potatoes with Cinnamon Butter
Ingredients
For the baked sweet potatoes
- 4 medium sweet potatoes Try a starchy variety for fluffier interiors.
For the cinnamon butter
- 4 tablespoons unsalted butter, softened Vegan butter or coconut oil can be used for dairy-free.
- 1 teaspoon ground cinnamon Adjust to taste.
- 1–2 teaspoons brown sugar Optional, swap for maple syrup for a sweeter finish.
- a pinch fine salt
Instructions
Preparation and Baking
- Preheat the oven to 400°F (200°C) and position a rack in the middle.
- Wash and dry the sweet potatoes thoroughly. Trim any loose bits.
- Pierce each sweet potato several times with a fork to prevent bursting.
- Place the potatoes on a baking sheet, lined with foil for easier cleanup.
- Bake for 45–60 minutes, depending on size, until a knife slides into the center easily.
Making the Cinnamon Butter
- While the potatoes are baking, mix softened butter, cinnamon, brown sugar (if using), and a pinch of salt in a small bowl until smooth.
Serving
- Once the potatoes are tender, remove from the oven. Cut each open down the center, fluff the flesh with a fork, and add a generous dollop of cinnamon butter.
- Serve immediately.