Sweet Potato– Easy Outback Steakhouse Copycat

This Outback Steakhouse sweet potato copycat is roasted until pillowy inside and caramelized on the edges, then topped with a melty swirl of cinnamon honey butter. It’s easy to make, budget-friendly, and honestly just feels cozy. Great as a side or a quiet main when you don’t want to try too hard.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: 1 hour
• Flavor: soft, warm, slightly sweet
• Great for: comfort food cravings, fall nights, minimal-effort meals

Why I Like This Recipe

It’s barely a recipe, and that’s what I love about it. You toss some sweet potatoes in the oven, mix up a quick butter, and somehow it tastes like you did something with your life today. I make it when I don’t know what else to eat but still want something that feels like care.

Ingredients

• 4 medium sweet potatoes
• 2 cups butter, softened
• ¼ cup honey
• 1 tbsp dark brown sugar
• ½ tsp ground cinnamon

How To Make Sweet Potato

1. Wrap the potatoes: Wash and dry the sweet potatoes. Wrap each one tightly in foil.
2. Bake until soft: Place on a foil-lined baking tray and bake at 375°F for about 1 hour. They should be fork-tender.
3. Make the butter:While they bake, mix butter, honey, brown sugar, and cinnamon until smooth. Set aside.
4. Let them rest: Pull potatoes from the oven and let them sit for 5 minutes — this part matters for texture.
5. Serve with butter: Slice open, fluff with a fork, and drop a big spoonful of the cinnamon honey butter on top.

Tips for Success

• Try to use similar-sized sweet potatoes so they cook evenly
• Let them rest before slicing or you’ll lose all that steam
• Use softened butter — not melted, not cold
• Add a tiny pinch of salt to the butter for contrast

Storage and Reheating

• Fridge: Wrap leftovers in foil or store in a container for up to 4 days.
• Freezer: Freeze whole or mashed sweet potatoes. Wrap tight, store in a freezer bag — keeps for up to 3 months.
• Reheat: Air fryer or oven at 350°F for 5–7 minutes until warmed through. Skip the microwave if you want to keep the fluff.

Frequently Asked Questions

• Can I make the butter ahead of time?
  Totally — it actually gets better if it sits. Store in the fridge and soften before using.
• Do I have to use foil?
  No, but foil gives that super soft inside and keeps the skin tender. Parchment works, just not as well.
• Can I use margarine instead of butter?
  You can, but it won’t taste as rich. This one’s worth using the real stuff.
• What kind of sweet potatoes work best?
  Look for orange-fleshed ones (like Garnet or Beauregard). They’re naturally sweet and bake up fluffy.
• Is this really like the Outback one?
  It’s close! They use a whipped cinnamon butter too, and the texture’s basically identical.

Common Mistakes and How to Dodge Them

• Using cold butter in the mix: It won’t blend smoothly. Let it sit out for 30 mins before mixing.
• Cutting the potatoes too soon: You’ll lose all the fluffy steam. Let them rest for at least 5 mins post-bake.
• Not using a tray under the foil-wrapped potatoes: Sweet potato juice = sticky oven mess. Always use a lined tray.
• Overbaking them: They’ll get stringy if baked too long. Check around the 55-minute mark.
• Skipping the butter entirely: Don’t. It’s what makes the dish feel like more than just “a vegetable.” You need it.

Nutrition Facts (Per Serving)

• Calories: 188 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 60mg
• Potassium: 320mg
• Total Carbohydrate: 21g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 1g

You Might Also Like:

• Garlic Mashed Potatoes– Easy Outback Steakhouse Copycat
• Loaded Mashed Potatoes– Easy Outback Steakhouse Copycat
• Potato Soup– Easy Outback Steakhouse Copycat
• Baked Potato– Easy Outback Steakhouse Copycat