Description
Warm, caramelized sweet potatoes baked to perfection with a rich cinnamon butter glaze. Naturally sweetened and cozy, this dish is perfect as a wholesome side or a healthy dessert.
Ingredients
4 medium sweet potatoes
2 tablespoons melted coconut oil or unsalted butter
1 ½ teaspoons ground cinnamon
2 tablespoons pure maple syrup or honey
1 teaspoon vanilla extract
Pinch of sea salt
Optional: chopped pecans or walnuts for topping
Optional: dairy-free yogurt or whipped cream for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and scrub the sweet potatoes, then pat them dry and pierce each several times with a fork.
- Place the sweet potatoes on a parchment-lined baking sheet and bake for 45 to 60 minutes until soft and caramelized.
- While the sweet potatoes are baking, whisk together melted coconut oil or butter, ground cinnamon, maple syrup or honey, vanilla extract, and a pinch of sea salt.
- Once baked, let the sweet potatoes cool slightly, then slice them open down the center.
- Fluff the insides with a fork and drizzle the cinnamon butter glaze over each potato.
- Top with chopped pecans or walnuts if desired, and add a dollop of yogurt or whipped cream for serving.
- Serve warm and enjoy.
Notes
Use coconut oil and maple syrup for a fully vegan version.
Swap maple syrup for honey for a different sweetness profile.
Add a pinch of nutmeg or ground ginger for extra spice.
Top with candied pecans or vanilla ice cream for a dessert twist.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 350°F oven for 10–15 minutes or in the microwave for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato
- Calories: 210
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
