Cinnamon Honey Butter Baked Sweet Potatoes
One bite and you'll be obsessed! Richly-hued sweet potatoes are coated in cinnamon-infused honey butter, baked to tender perfection, and finished with an optional oat pecan topping.
Ingredients
- 2 and 1/2 pounds sweet potatoes peeled and chopped
- 4 Tablespoons butter
- 3 Tablespoons honey
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup pecans
- 1/4 cup old-fashioned oats
- 1-2 Tablespoons brown sugar light or dark
Instructions
- Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with cooking spray.
- Peel and chop the sweet potatoes into bite-sized pieces, roughly 3/4" to 1" square. Toss pieces into the baking dish.2 and 1/2 pounds sweet potatoes
- Melt the butter in a small microwave-safe bowl or liquid measuring cup. Add the honey, cinnamon, and salt. Stir very well to combine, then pour this over the sweet potatoes. Toss the potatoes to coat with the butter mixture.4 Tablespoons butter, 3 Tablespoons honey, 1 and 1/2 teaspoons cinnamon, 1/2 teaspoon kosher salt
- Bake for about 50 minutes, or until the potatoes are very tender when poked with a fork. Toss once or twice as they bake to help distribute the butter and seasoning.
- Once the potatoes are tender, remove the pan and scatter pecans, oats, and brown sugar evenly on top. Return to the hot oven for 5 minutes more. Serve and enjoy!1/4 cup pecans, 1/4 cup old-fashioned oats, 1-2 Tablespoons brown sugar
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Notes
- Butter: I generally default to using unsalted butter; if using salted butter, I recommend only adding ¼ teaspoon of kosher salt.
- Dairy-Free: This dish works well with a dairy-free butter substitute such as MiYoko’s or Earth Balance. No other changes needed.
- Pecans: Omit to keep this nut-free, or substitute with walnuts or another type of nut if you prefer.
- Prep Ahead: Peel and chop the potatoes up to 3 days ahead of time and store tightly covered in the refrigerator. Some people report good luck with storing chopped sweet potatoes submerged in a bowl of water and refrigerated; I have not personally found this necessary if just working 2-3 days ahead. When ready to cook, drizzle with the honey butter mixture and bake as directed.
- Storage and Reheating: If you have leftovers, or want to make the dish entirely ahead, store the baked sweet potatoes tightly covered in the refrigerator for 2-3 days. Reheat small portions in the microwave, or the whole pan in the oven, covered with aluminum foil, until warmed through. For best results if you make the dish entirely ahead, store the pecan/oat/brown sugar mixture separately, then add this during the final 5 minutes of baking time as you normally would.
Nutrition Estimate
Calories: 312 kcal, Carbohydrates: 52 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.3 g, Cholesterol: 20 mg, Sodium: 359 mg, Potassium: 679 mg, Fiber: 7 g, Sugar: 19 g, Vitamin A: 27050 IU, Vitamin C: 5 mg, Calcium: 71 mg, Iron: 2 mg