Steakhouse Sweet Potato with Cinnamon and Brown Sugar Butter

One of the more popular posts on this site is for a steakhouse baked potato.  It’s a recipe for a crispy-skinned Russet potato. However, there is more than one kind of potato that you can get at most steakhouses.  Let’s not forget the sweet potato! My brother used to work at a steakhouse and one night he made some amazing sweet potatoes to go with our steak for dinner.  I’m grateful that he gave me the recipe for these steakhouse sweet potatoes.

Steakhouse Sweet Potato with Cinnamon and Brown Sugar Butter
1 sweet potato per person, small to medium in size
1 teaspoon of butter for each potato

For the cinnamon and brown sugar topping 
(you can make as much or as little as you want with this recipe, just choose how much you want to serve each guest)
1 part sugar
1 part light brown sugar
1/2 part cinnamon
1/8 part cloves (optional)

For the whipped butter
1 stick of butter, at room temperature
2 tablespoons of half and half, milk, or water

1. Wash the sweet potatoes and coat the potatoes with a teaspoon of butter.

2. Wrap the potatoes in tin foil.

3.  Bake potatoes at 350 degrees for about 50 to 60 minutes.  Great this picture shows me how badly I need to clean my oven.  Boo:-(

4.  Meanwhile mix all the ingredients for the brown sugar topping in a small bowl.  If making a large quantity for a dinner party, divide into individual ramekins for each guest. Whip the butter with your choice of half and half, milk, or water using an electric beater or immersion blender.

5.  When the potatoes are cooked through and soft, cut a “+” in each potato.  Using your thumbs and forefingers push each corner of the of the “+” to create a circular opening.  This pushes the loose sweet potato up so it looks fluffy.  This is a restaurant presentation secret that you can use with regular baked potatoes too.

6.  Using a melon baller, add a scoop of whipped butter. Serve with a side of the cinnamon and brown sugar butter.

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Steakhouse Sweet Potato with Cinnamon and Brown Sugar Butter

January 19, 2012

Servings: Varies

Prep: 10 min

Cook: 50 min

Total: 1 hr

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• For the Sweet Potato
• 1 sweet potato per person, small to medium in size
• 1 teaspoon of butter for each potato
• For the cinnamon and brown sugar topping
• (you can make as much or as little as you want with this recipe, just choose how much you want to serve each guest)
• 1 part sugar
• 1 part light brown sugar
• 1/2 part cinnamon
• 1/8 part cloves (optional)
• For the whipped butter
• 1 stick of butter, at room temperature
• 2 tablespoons of half and half, milk, or water

Directions

• Step 1 Wash the sweet potatoes and coat the potatoes with a teaspoon of butter.
• Step 2 Wrap the potatoes in tin foil.
• Step 3 Bake potatoes at 350 degrees for about 50 to 60 minutes.
• Step 4 Meanwhile mix all the ingredients for the brown sugar topping in a small bowl.  If making a large quantity for a dinner party, divide into individual ramekins for each guest. Whip the butter with your choice of half and half, milk, or water using an electric beater or immersion blender
• Step 5 When the potatoes are cooked through and soft, cut a “+” in each potato.  Using your thumbs and forefingers push each corner of the of the “+” to create a circular opening.  This pushes the loose sweet potato up so it looks fluffy.  This is a restaurant presentation secret that you can use with regular baked potatoes too.
• Step 6 Using a melon baller, add a scoop of whipped butter. Serve with a side of the cinnamon and brown sugar butter.