Sweet potatoes with butter, brown sugar and a golden marshmallow top are a soul-warming side that tastes like a hug. This copycat Texas Roadhouse sweet potato recipe delivers the same sweet, creamy center and lightly caramelized finish you love at the steakhouse — but made at home with just a few pantry staples. It’s perfect for holiday dinners, weeknight upgrades, or when you want a comforting side that feels special without a lot of fuss.
Why you’ll love this dish
This recipe nails that nostalgic, sweet-and-buttery side that goes with roast chicken, ham, or a big holiday spread. It’s comforting, kid-friendly, and flexible: keep it simple with butter and brown sugar, or dress it up with toasted pecans and broiled marshmallows.
“I made these for Thanksgiving and everyone went back for seconds — exactly like the restaurant version but fresher and easier to tweak.” — a happy home cook
If you’re curious about different sweet potato varieties, try the firmer, slightly nuttier Japanese varieties like Murasaki for a unique texture — see more about them here: Murasaki sweet potatoes.
How this recipe comes together
Short overview before you start: you’ll bake whole sweet potatoes until tender, scoop their flesh into a bowl, then mash with butter, brown sugar and cinnamon. For the classic Texas Roadhouse finish, transfer to a baking dish, top with marshmallows and pecans, and broil briefly until the marshmallows are golden. The whole process is mostly hands-off baking with a few quick finishing steps.
What you’ll need
- 2 large sweet potatoes (about 1 to 1.5 pounds each)
- 2 tablespoons unsalted butter (or vegan butter/coconut oil)
- 1/4 cup packed brown sugar (substitute maple syrup for a different sweetness)
- 1 teaspoon ground cinnamon
- Marshmallows, for topping (optional)
- Chopped pecans, for topping (optional)
Notes: choose firm, smooth-skinned sweet potatoes without soft spots. If you’re avoiding refined sugar, swap the brown sugar for 3–4 tablespoons maple syrup or honey (not vegan).
Step-by-step instructions
- Preheat the oven to 400°F (200°C).
- Rinse and scrub the sweet potatoes. Pat dry. Pierce each potato several times with a fork to allow steam to escape.
- Place the potatoes directly on the oven rack or on a foil-lined baking sheet. Bake for 45–60 minutes, until a knife or skewer slides into the thickest part easily. Timing depends on size.
- Remove from the oven and let cool slightly so they’re safe to handle (about 10 minutes).
- Cut each potato lengthwise and scoop the flesh into a bowl. Discard skins or reserve for another use.
- Add butter, brown sugar and cinnamon. Mash until mostly smooth — a few small lumps are fine for texture. Taste and adjust sugar or cinnamon.
- If serving plain, spoon into warmed bowls and serve. To finish like Texas Roadhouse: transfer the mashed sweet potato mixture to a shallow baking dish, scatter marshmallows on top, sprinkle pecans, and broil on high for 2–3 minutes until marshmallows are puffed and golden. Watch closely to avoid burning.
- Serve warm.
Best ways to enjoy it
This sweet potato shines next to roast turkey, glazed ham, or peppery grilled steak. For a casual spread, serve it in a small casserole dish so guests can help themselves. For a brunch twist, top with a drizzle of maple syrup and a dollop of Greek yogurt. If you like a salty-sweet contrast, pair with crunchy, salty snacks like chocolate-covered potato chips at a party for a playful dessert board.
Plating ideas:
- Spoon into individual ramekins and broil marshmallows for single servings.
- Add a sprinkle of flaky sea salt just before serving for contrast.
- Garnish with chopped fresh herbs (like parsley) for a savory counterpoint when serving with meats.
Storage and reheating tips
Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours out) before refrigerating.
Freezing: Freeze mashed sweet potato in freezer-safe containers for up to 3 months. Leave a little headspace to allow for expansion. Thaw overnight in the fridge before reheating.
Reheating: For single servings, microwave 1–2 minutes, stirring halfway. For a fuller casserole, heat in a 350°F (175°C) oven for 15–20 minutes until warmed through. If you want the marshmallow top, broil 1–2 minutes at the end. Avoid reheating frozen potatoes in a microwave straight from frozen — thaw first for even warming.
Safety note: always discard perishable foods left out at room temperature for more than 2 hours (1 hour if above 90°F/32°C).
Helpful cooking tips
- Prevent bursting: always pierce potatoes before baking so steam can escape.
- Even baking: choose potatoes similar in size so they finish at the same time.
- Texture control: for silkier mash, add a splash of milk or cream. For a more rustic mash, mash by hand with a fork and leave small lumps.
- Broil watchfulness: marshmallows go from golden to burnt very quickly. Stay by the oven and keep the door slightly open to watch.
- Shortcut: low on time? Microwave each sweet potato for 6–8 minutes (turn halfway), then finish in the oven or mash and top. The microwave will cook faster but won’t caramelize the skin.
Creative twists
- Savory version: omit sugar and cinnamon. Mix mashed sweet potato with roasted garlic, butter, and a pinch of smoked paprika for a savory side.
- Vegan swap: use coconut oil or vegan butter and maple syrup instead of brown sugar. Top with chopped toasted pecans.
- Spice it up: stir in a pinch of cayenne or chili powder and lime zest for a smoky-sweet kick.
- Pecan praline topping: toss pecans with a little brown sugar and butter, toast until caramelized, then sprinkle on top for crunch.
- Grill method: wrap pierced sweet potatoes in foil and grill over medium heat for 45–60 minutes for a faintly smoky flavor.
Common questions
Q: How long do sweet potatoes take to bake at 400°F?
A: For large sweet potatoes, plan 45–60 minutes. Smaller ones will take 35–45 minutes. They’re done when a skewer or knife glides through easily.
Q: Can I prepare the mash ahead of time?
A: Yes. Make the mash up to 2 days ahead and store covered in the fridge. Reheat in the oven and then broil marshmallows at the last minute for freshness.
Q: Can I skip the marshmallows and still get the restaurant flavor?
A: Absolutely. The buttery-sweet mash with cinnamon is the core flavor. Marshmallows are an optional finish for texture and nostalgia.
Q: Is it safe to freeze mashed sweet potatoes with marshmallows on top?
A: Not recommended. Freeze plain mashed sweet potatoes and add marshmallows after thawing and reheating for best texture.
Q: What’s the best sugar substitute?
A: Maple syrup or honey work well. Reduce liquid elsewhere slightly if you use liquid sweeteners.
Q: Any tips for making this recipe healthier?
A: Use less sugar, swap butter for a small amount of olive oil or mashed avocado (for creaminess), and top with toasted seeds or nuts for healthy fats and crunch.
If you want more ideas for unusual potato pairings or sweet-and-salty snack boards, check out creative combos like chocolate-covered potato chips for a playful dessert board.
Sweet Potatoes with Butter and Brown Sugar
Ingredients
Sweet Potatoes
- 2 large large sweet potatoes (about 1 to 1.5 pounds each) Choose firm, smooth-skinned sweet potatoes without soft spots.
Butter and Sugar Mixture
- 2 tablespoons unsalted butter (or vegan butter/coconut oil)
- 1/4 cup packed brown sugar Substitute maple syrup for a different sweetness.
- 1 teaspoon ground cinnamon
Toppings (optional)
- Marshmallows For topping.
- Chopped pecans For topping.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse and scrub the sweet potatoes. Pat dry. Pierce each potato several times with a fork.
- Place the potatoes directly on the oven rack or on a foil-lined baking sheet and bake for 45–60 minutes until tender.
- Remove from the oven and let cool for about 10 minutes.
Mashing
- Cut each potato lengthwise and scoop the flesh into a bowl, discarding or reserving the skins.
- Add butter, brown sugar, and cinnamon, then mash until mostly smooth.
- Taste and adjust sugar or cinnamon as needed.
Final Topping
- For a Texas Roadhouse finish: transfer the mashed sweet potato mixture to a shallow baking dish.
- Scatter marshmallows on top and sprinkle with pecans.
- Broil on high for 2–3 minutes until puffed and golden, watching closely to avoid burning.
Serving
- Serve warm.