Meet the coziest side dish in my kitchen: a fluffy baked sweet potato crowned with warm cinnamon butter that melts into every nook. It is simple enough for weeknights and special enough for holidays, with aromas that make the whole house feel inviting.
Why You’ll Love This Cinnamon Butter Baked Sweet Potato
- Fluffy centers with caramelized, lightly crisp skins
- Pantry-staple ingredients and minimal prep
- Foolproof baking method with exact times and temps
- Naturally gluten free and easy to make dairy free or vegan
- Delicious side or hearty base for loaded toppings
Cinnamon Butter Baked Sweet Potato Ingredients & Substitutions
- 4 medium sweet potatoes, about 10 to 12 oz each, scrubbed and dried
- 2 tbsp olive oil or avocado oil
- 6 tbsp unsalted butter, softened; use dairy free butter or coconut oil for vegan
- 2 tbsp brown sugar; sub maple syrup or honey
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt, plus more to taste
- 1/2 tsp vanilla extract, optional but lovely
- Pinch of nutmeg or allspice, optional
- Flaky salt and chopped toasted pecans for serving, optional
Notes and swaps: Ghee adds a nutty aroma. Coconut sugar works well. For less sweetness, reduce brown sugar to 1 tbsp and add a small squeeze of lemon to brighten.
Step-by-Step Instructions to Make Cinnamon Butter Baked Sweet Potato
Preheat and Prep
Position a rack in the center of the oven and preheat to 425°F (220°C). Line a sheet pan with parchment to catch drips. Scrub sweet potatoes well and pat completely dry.
Prick, Oil, and Season
Use a fork to prick each potato 6 to 8 times so steam can escape. Rub all over with oil and a pinch of salt. This helps the skin crisp and the flesh steam-puff inside.
Bake Until Tender
Place potatoes on the sheet pan and bake 45 to 65 minutes, depending on size. Flip once halfway through. They are done when a skewer slides in easily or internal temp reads 205 to 212°F.
Mix the Cinnamon Butter
While potatoes bake, stir together softened butter, brown sugar, cinnamon, salt, and vanilla until smooth. Keep at room temp so it melts beautifully on contact.
Split, Fluff, and Finish
Let potatoes rest 5 minutes. Slice lengthwise, stopping before cutting through. Pinch the ends to open, fluff with a fork, and add a generous spoon of cinnamon butter. Sprinkle flaky salt and pecans if using.
Tips for Success
- Choose similar-size potatoes so they cook evenly. Jewel or Garnet varieties bake up especially fluffy.
- Do not wrap in foil or the skin will steam and turn soggy.
- Bake on a rack set over a sheet if you want extra-dry, crisp skins.
- Short on time? Microwave pricked potatoes 6 to 8 minutes, then finish in a 450°F oven for 10 to 15 minutes.
- For extra caramelized bottoms, bake directly on the oven rack and place foil on the rack below to catch drips.
Variations of Cinnamon Butter Baked Sweet Potato
- Maple Cinnamon Butter: Swap brown sugar for pure maple syrup.
- Honey Cinnamon Chile: Add a pinch of cayenne or chipotle powder for sweet heat.
- Pecan Streusel: Top with chopped pecans mixed with a little brown sugar and cinnamon, then broil 1 minute.
- Vanilla Bean Butter: Scrape in seeds from 1/2 vanilla bean for luxurious aroma.
- Coconut Butter Version: Use coconut oil or coconut butter and add shredded coconut for dairy free richness.
Serving Suggestions: What to Pair with Cinnamon Butter Baked Sweet Potato
- Roast chicken, pork chops, or baked salmon for a balanced weeknight dinner
- Seared steak with a bright green salad
- Thanksgiving turkey or glazed ham for holiday tables
- Breakfast plate with Greek yogurt, berries, and a drizzle of maple
- Vegetarian meal with black beans, sautéed greens, and pepitas
Storage & Reheating Instructions
Refrigerate cooled baked sweet potatoes in an airtight container for up to 4 days. Store cinnamon butter covered in the fridge up to 1 week or freeze up to 2 months.
- Oven: 375°F for 10 to 15 minutes until warmed through.
- Air Fryer: 350°F for 6 to 10 minutes.
- Microwave: 60 to 90 seconds per potato, then add fresh cinnamon butter.
- Freezer: Wrap plain baked potatoes tightly and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Memories Made Around the Table
On chilly evenings, I would pull these from the oven and my kids would race to choose the one with the puffiest split. The cinnamon butter slid down the sides like a cozy blanket, and the kitchen felt like home.
FAQs
Do I need to wrap sweet potatoes in foil?
No. Foil traps steam and softens the skins. For crisp-tender skins, bake unwrapped.
How do I know when they are fully cooked?
The center should feel very soft when squeezed with a towel, a skewer should slide in easily, or an instant-read thermometer should read 205 to 212°F.
Can I make these in the air fryer?
Yes. Air fry at 390°F for 35 to 50 minutes depending on size, turning once. Add cinnamon butter after cooking.
What if my sweet potatoes are huge or tiny?
Adjust time. Smaller 6 to 8 oz potatoes take 30 to 40 minutes. Large 14 to 16 oz potatoes may take 70 minutes. Always test for tenderness.
Final Thoughts
With a handful of pantry ingredients and a reliable bake, this Cinnamon Butter Baked Sweet Potato delivers maximum comfort with minimal effort. Make it once and it will become your go-to side all season long.
Cinnamon Butter Baked Sweet Potato
Equipment
- 1 Sheet pan
- 1 Parchment Paper to catch drips
- 1 Fork for pricking
- 1 Mixing Bowl for cinnamon butter
- 1 Spoon or spatula for mixing and serving
- 1 Instant-read thermometer (optional)
- 1 Skewer for doneness check (optional)
Ingredients
Baked Sweet Potatoes
- 4 sweet potatoes about 10 to 12 oz each, scrubbed and dried
- 2 tbsp olive oil or avocado oil
- 0.25 tsp fine sea salt plus more to taste
Cinnamon Butter
- 6 tbsp unsalted butter softened
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 0.5 tsp vanilla extract optional
- nutmeg or allspice pinch, optional
For Serving (Optional)
- Flaky salt
- Chopped toasted pecans
Instructions
Preheat and Prep
- Position a rack in the center of the oven and preheat to 425°F (220°C). Line a sheet pan with parchment to catch drips. Scrub sweet potatoes well and pat completely dry.
Prick, Oil, and Season
- Use a fork to prick each potato 6 to 8 times so steam can escape. Rub all over with oil and a pinch of salt to help the skin crisp and the flesh steam-puff inside.
Bake Until Tender
- Place potatoes on the sheet pan and bake 45 to 65 minutes, flipping once halfway. They are done when a skewer slides in easily or an instant-read thermometer reads 205 to 212°F.
Mix the Cinnamon Butter
- While the potatoes bake, stir together the softened butter, brown sugar, cinnamon, salt, and vanilla until smooth. Keep at room temperature so it melts beautifully on contact.
Split, Fluff, and Finish
- Let potatoes rest 5 minutes. Slice lengthwise, stopping before cutting through. Pinch the ends to open, fluff with a fork, and add a generous spoon of cinnamon butter. Sprinkle flaky salt and pecans if using.