Baked Sweet Potatoes
These Baked Sweet Potatoes taste just like the ones from your favorite steakhouse! They come out so tender and are topped with a tasty cinnamon butter!
A DELICIOUS SWEET POTATO RECIPE
Man I love sweet potatoes! I love that you can make them savory or make them sweet like the ones that I’m sharing with you today. These sweet potatoes are baked up with crispy skins with a light and fluffy center. If you are looking to bring the flavors of the steakhouse to your home, then you must try this Steakhouse Sweet Potato recipe!
Delicious!!!! it reminds me of the sweet potato served at Wildfire! This recipe is a keeper!
– Monique
FREQUENTLY ASKED QUESTIONS:
This helps the steam escape from the potato while it is baking so that the potato itself will not explode.
We are not trying to steam the potatoes. Baking potatoes without wrapping in foil helps create a nice and crispy skin. Foil actually makes the sweet potato take longer to bake because the foil has to heat up first before the sweet potato can start baking.
No they actually take longer. If you’ve ever tried to cut up a raw sweet potato then you know how hard the flesh is to get a knife through. So naturally it will take longer to cook to get the inside nice and soft.
No you do not. You can use regular butter or you can try my copycat recipe for Texas Roadhouse Cinnamon Honey Butter.
With any kind of potato, you should easily be able to slide a butter knife through the center without any resistance at all. If you have to push the knife through at all then it is not ready.
I prefer them baked because I think the texture is much more pleasing and I love that the skin comes out crispy (and I am one of those people who enjoys the skin). However, if you are short on time, you can certainly microwave a sweet potato.
Follow all of my directions below with cleaning and piercing the potato. Then put one potato at a time on a microwave safe plate and microwave for about 5 minutes (flipping the sweet potato over at least once). Potato should be very How easily pierced with a fork. If not, continue microwaving the sweet potato in 30 second increments until the interior is soft. If you are microwaving more than one potato it will take at least double the time to microwave.
Yes! Please see my recipe for Air Fryer Baked Sweet Potatoes on how to do that.
These can be stored in the refrigerator in an airtight container or ziptop bag for up to 3 days. The butter can be stored in an airtight container like a mason jar in the refrigerator for 1-2 months. Let come to room temperature before using again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sweet potatoes – try to look for medium sized sweet potatoes. Some can be quite large. If all you can find are the really large ones, you may just need to add a few minutes onto the baking time.
- olive oil – you can use any oil you have on hand. Vegetable oil works just fine as well.
- unsalted butter – you can use salted butter if you like, just leave out the extra salt.
- light brown sugar – dark brown sugar can also be used if you like a deeper molasses flavor.
- ground cinnamon – it’s not a steakhouse baked potato unless it is loaded with brown sugar and cinnamon!
- vanilla extract – this adds a wonderful depth of flavor to the butter. If you don’t have it on hand, don’t worry. Just skip it.
- salt
HOW TO MAKE STEAKHOUSE BAKED SWEET POTATOES:
Preheat the oven to 400°F. Scrub the potatoes well under cold water, pat them dry with a paper towel as best you can.
Place the potatoes on a sheet tray, pierce the potatoes all over with a fork, just to pierce the skin.
Brush with olive oil.
Bake for 1 hour to 1 hour and 15 minutes. Potatoes are done when a knife or fork will slide all the way through with no resistance. The potatoes will darken in color and some of the sugars may run out, this is normal. Let the potatoes cool for 10 minutes.
While the potatoes cool, make the butter. In a medium-sized bowl whip the butter with the brown sugar, cinnamon, vanilla, and salt for 2 minutes until smooth, light, and fluffy.
Slice the potatoes, fluff with a fork, and add the whipped butter.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
Steakhouse Baked Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 2 Tablespoons olive oil
For the Cinnamon Butter:
- ½ cup unsalted butter, softened to room temperature
- ⅓ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400°F. Scrub 4 large sweet potatoes under cold water, pat them dry with a paper towel as best you can.
- Place the potatoes on a baking sheet, pierce the potatoes all over with a fork, just to pierce the skin to allow steam to escape.
- Brush with 2 Tablespoons olive oil.
- Bake for 1 hour to 1 hour and 15 minutes. Potatoes are done when a knife or fork will slide all the way through with no resistance. The potatoes will darken in color and some of the sugars may run out, this is normal. Let the potatoes cool for 10 minutes.
- While the potatoes cool, make the butter. In a medium-sized bowl whip ½ cup unsalted butter, softened to room temperature with ⅓ cup packed light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract and ¼ teaspoon salt until smooth, light, and fluffy.
- Slice the potatoes, fluff with a fork, and add the whipped butter, serve and enjoy!
Video
Notes
- If you want to make more than 4 potatoes at a time it may take a little longer to cook.
- Do not wrap in foil.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This was amazing. Immediately sent the recipe to a number of people. Made exactly as described in the recipe.
So delish! I just add a little honey, just bee-cause.
Delicious!!!! it reminds me of the sweet potato served at Wildfire! This recipe is a keeper!