Cinnamon Butter Baked Sweet Potatoes
Soft, cozy, and fragrant with warm spice, these moist cinnamon butter baked sweet potatoes are a delightful comfort food perfect for any occasion.
Ingredients
Main Ingredients
- 4 medium sweet potatoes (about 1½–2 lb total) Try Murasaki sweet potatoes for firmer texture and vibrant color.
- 4 tablespoons unsalted butter, melted Use vegan butter to make this dairy-free.
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar (light or dark) Coconut sugar can be used for a deeper flavor.
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon maple syrup (optional, for drizzling)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and dry the sweet potatoes thoroughly; scrub skins if needed.
- Pierce each potato several times with a fork.
- Arrange the potatoes on a baking sheet. Bake for about 45–60 minutes, until tender.
- While the potatoes bake, combine melted butter, cinnamon, brown sugar, salt, and nutmeg in a small bowl. Stir until smooth.
- When the potatoes are tender, remove them from the oven and let cool for 5–10 minutes.
Serving
- Slice each potato open lengthwise, fluff the interior with a fork, and spoon or drizzle the cinnamon-butter mixture over the hot flesh. Add maple syrup if desired.
- Serve warm.
Notes
Store cooled sweet potatoes in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven. For different variations, use coconut oil for dairy-free, add savory elements, or top with marshmallows.