This Outback Steakhouse Sweet Potato is soft, sweet, and topped with creamy honey cinnamon butter. It’s an easy side dish that pairs perfectly with any meal!
Jump to RecipeIngredients Needed:
- 4 6-ounce sweet potatoes
Honey Cinnamon Butter:
- 2 cups butter, softened
- 1/4 cup honey
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground cinnamon
How To Make Sweet Potato?
- Bake the sweet potatoes: Preheat the oven to 375°F. Wash the sweet potatoes, wrap them in foil, and place them on a baking sheet. Bake for about 1 hour, or until a fork easily pierces through.
- Make the honey cinnamon butter: In a bowl, mix butter, honey, brown sugar, and cinnamon until smooth and creamy.
- Serve: Remove the foil, cut each sweet potato open, and fluff the inside with a fork. Add 2 tablespoons of honey cinnamon butter on top and enjoy!
Recipe Tips:
- Pick the right sweet potatoes: Choose medium-sized sweet potatoes (about 6 ounces each). If they are too large, they take longer to bake, and if they are too small, they may dry out.
- Wrap them well in foil: Wrapping the potatoes in tight foil helps trap steam, making them extra soft and moist inside. Don’t leave any gaps in the foil!
- Don’t skip the honey butter: The honey cinnamon butter gives the sweet potatoes their signature Outback Steakhouse flavor. Make sure to mix it well so it’s smooth and creamy.
- Check for doneness the right way: Pierce the potato with a fork or knife—it should slide in easily with no resistance. If it feels firm, bake it for 10 more minutes and check again.
- Let them rest before cutting: After baking, let the sweet potatoes rest for 5 minutes before cutting. This keeps the inside fluffy and prevents too much steam from escaping at once.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover sweet potatoes cool to room temperature. Then, store them in an airtight container and keep them in the fridge for up to 4 days.
- Freeze: Wrap each baked sweet potato tightly in foil or plastic wrap, then place them in a freezer-safe bag. Store in the freezer for up to 3 months.
- Reheat: Preheat the air fryer to 350°F. Place the sweet potatoes inside and heat for 5-7 minutes until warm.
Nutrition Facts:
- Calories: 188 kcal
- Total Fat: 6g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 93mg
- Potassium: 573mg
- Total Carbohydrate: 37g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 2g
Outback Steakhouse Sweet Potato
Course: Side DishCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
1
hourCalories
188
kcalThis Outback Steakhouse Sweet Potato is soft, sweet, and topped with creamy honey cinnamon butter. It’s an easy side dish that pairs perfectly with any meal!
Ingredients
4 6-ounce sweet potatoes
- Honey Cinnamon Butter:
2 cups butter, softened
1/4 cup honey
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
Directions
- Bake the sweet potatoes: Preheat the oven to 375°F. Wash the sweet potatoes, wrap them in foil, and place them on a baking sheet. Bake for about 1 hour, or until a fork easily pierces through.
- Make the honey cinnamon butter: In a bowl, mix butter, honey, brown sugar, and cinnamon until smooth and creamy.
- Serve: Remove the foil, cut each sweet potato open, and fluff the inside with a fork. Add 2 tablespoons of honey cinnamon butter on top and enjoy!
Notes
- Pick the right sweet potatoes: Choose medium-sized sweet potatoes (about 6 ounces each). If they are too large, they take longer to bake, and if they are too small, they may dry out.
- Wrap them well in foil: Wrapping the potatoes in tight foil helps trap steam, making them extra soft and moist inside. Don’t leave any gaps in the foil!
- Don’t skip the honey butter: The honey cinnamon butter gives the sweet potatoes their signature Outback Steakhouse flavor. Make sure to mix it well so it’s smooth and creamy.
- Check for doneness the right way: Pierce the potato with a fork or knife—it should slide in easily with no resistance. If it feels firm, bake it for 10 more minutes and check again.
- Let them rest before cutting: After baking, let the sweet potatoes rest for 5 minutes before cutting. This keeps the inside fluffy and prevents too much steam from escaping at once.
