Baked Sweet Potatoes with Whipped Cinnamon Honey Butter

First off, I’d like to thank you all for your thoughts and prayers about Dustin’s father. We are now trying to come to terms with this sad time and move forward…as much as possible.  Ugh.

Baked Sweet Potatoes with Whipped Honey Cinnamon Butter recipe and images by Lacey Baier, a sweet pea chef

On that end, moving forward involves…well…eating.  One of my favorite activities!  So, yesterday, I made Dustin his favorite meal (Chili Cheese Dogs with Homemade Chili) to help comfort him.

Baked Sweet Potatoes with Whipped Honey Cinnamon Butter
Baked Sweet Potatoes with Whipped Honey Cinnamon Butter
Baked Sweet Potatoes with Whipped Honey Cinnamon Butter

Since our lives have practically been put on hold from all this madness, I have also been trying to make meals that are easy, tasty and comforting. Nothing really new there, huh?

Baked Sweet Potatoes with Whipped Honey Cinnamon Butter
Baked Sweet Potatoes with Whipped Honey Cinnamon Butter
Baked Sweet Potatoes with Whipped Honey Cinnamon Butter

I think sweet potatoes are a great side, if not meal in themselves.  Plus, they require very little to make them super delicious.  Winner!  I like to bake them and just add some whipped cinnamon honey butter.  Sounds fancy, but it’s super easy.

Baked Sweet Potatoes with Whipped Honey Cinnamon Butter by Lacey Baier, a sweet pea chef

Baked Sweet Potatoes with Whipped Cinnamon Honey Butter

2 medium sweet potatoes, skin on
4 tbsp. unsalted butter, softened
3 tbsp. honey
2 tsp. ground cinnamon
1/4 cup roasted pecans or walnuts, chopped (optional)

Directions

Preheat oven to 375 degrees.

Wrap each sweet potato individually with aluminum foil.  Place into oven on baking sheet and bake for  45-60 minutes, or until softened (you can check by gently squeezing the potato to see if it gives).

In a small bowl, combine softened butter, honey and cinnamon. Using a stick blender with whisk attachment (or, if you prefer, a whisk, stand mixer or hand mixer), whip the ingredients together until light and fluffy.

When sweet potatoes are completely baked, slice each lengthwise but not all the way through. Scoop in whipped butter and serve immediately. Sprinkle with chopped roasted pecans (or walnuts) if desired.

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!
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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

5 comments… add one

  1. Miss Becky November 22, 2010, 7:39 am

    I’m sorry to learn of Mr. Baier’s passing. You and your family are in my thoughts and prayers. He lives on in your hearts.

    Reply
  2. Megan November 22, 2010, 7:35 pm

    Dear Lacey and family,

    I am so sorry for your sudden loss. Embrace your family and friends during the upcoming holidays. I lost my sister in July after a short battle with cancer and know, first hand, that the road will be a bit bumpy until it gets smooth again. May you have peace during this challenging time.

    Keep cooking,
    Megan

    Reply
    1. lacey - a sweet pea chef November 23, 2010, 1:21 pm

      Thank you, Megan. I’m sorry about your sister as well. Thank you for the advice. I really appreciate it.

      Reply
  3. Humberto Bovain April 6, 2012, 10:46 pm

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