Description
Enjoy the warm, comforting taste of baked sweet potatoes topped with a luscious cinnamon-spiced butter. This easy-to-make recipe combines natural sweetness with a hint of spice, perfect as a hearty side dish or a cozy snack for any occasion.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Cinnamon Butter
- 1/2 cup unsalted butter, softened
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork to allow steam to escape during baking.
- Bake Sweet Potatoes: Place the sweet potatoes directly on the oven rack and bake for 45 minutes or until they are tender when pierced with a fork.
- Make Cinnamon Butter: In a bowl, combine the softened unsalted butter, ground cinnamon, brown sugar, maple syrup, salt, and vanilla extract. Mix thoroughly until smooth and well blended.
- Cool Slightly: Once baked, remove the sweet potatoes from the oven and allow them to cool for a few minutes for easier handling.
- Slice and Fluff: Slice each sweet potato open lengthwise and gently fluff the inside flesh with a fork to create a soft texture ready to absorb the butter.
- Serve: Spoon a generous dollop of the cinnamon butter mixture onto each sweet potato. Serve immediately while warm for the best flavor and experience.
Notes
- Make sure to pierce the sweet potatoes well before baking to prevent bursting.
- Use softened butter for easier mixing of the cinnamon butter ingredients.
- You can adjust the amount of brown sugar and cinnamon according to your sweetness and spice preferences.
- For a vegan version, substitute the unsalted butter with a plant-based buttery spread.
- Leftover baked sweet potatoes can be refrigerated and reheated in the oven or microwave.
