Texas Roadhouse Sweet Potato (Easy Copycat Recipe)

Texas Roadhouse sweet potato is that one side dish that makes people forget they ordered a steak. It’s a baked sweet potato loaded with cinnamon butter, brown sugar, and a cloud of marshmallow cream, all served piping hot and sticky sweet.

The good news is you can get this on the table on a weeknight with almost zero effort.

Why I Love This Recipe

The cinnamon butter is the real reason this works. It soaks into the hot potato and turns the inside into something that tastes like sweet potato pie without any of the work.

The marshmallow topping browns under the broiler in about 2 minutes and gives you that toasted, slightly caramelized edge you’d pay restaurant prices for.

This is the version I keep coming back to when I want something warming without spending an hour in the kitchen.

Recipe Ingredients

• 4 medium sweet potatoes – Look for ones roughly equal in size so they bake in the same time
• 2 tbsp olive oil – Just enough to coat the skin and help it crisp up
• 1 tsp kosher salt – For rubbing the outside skin; table salt works fine too
• 4 tbsp unsalted butter – Softened to room temperature so it blends smoothly
• 2 tbsp brown sugar – Packed; dark brown gives a slightly deeper flavor than light
• 1 tsp ground cinnamon – The backbone of the cinnamon butter
• 1/4 tsp ground nutmeg – A small amount makes the butter taste more layered
• 1/4 tsp vanilla extract – Rounds out the sweetness in the cinnamon butter
• 1 cup mini marshmallows – Mini marshmallows brown faster and more evenly than large ones
• 1 tbsp honey – Optional drizzle at the end; adds a glossy finish

Variations / Substitutions

• Vegan butter – Works well in the cinnamon butter; the flavor is slightly less rich but the texture holds up fine.
• Coconut sugar instead of brown sugar – Gives a nuttier, less sweet result that pairs well if you go heavy on the cinnamon.
• Maple syrup instead of honey – A tbsp of maple syrup at the end adds a woodsy note that plays well with the cinnamon.
• Cayenne pinch – Add 1/8 tsp to the cinnamon butter if you want a faint heat that cuts the sweetness.
• Dairy-free marshmallows – Brands like Dandies melt and brown the same way as regular mini marshmallows, so the result is nearly identical.
• Pecan topping instead of marshmallows – Scatter 3 tbsp of roughly chopped pecans over the butter instead; broil for 2 minutes the same way for a crunchier finish.

If you like this kind of sweet and savory side, the Texas Roadhouse Loaded Baked Potato Recipe is worth trying next.

How To Make Sweet Potato

Step 1: Rub and Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Scrub the 4 medium sweet potatoes well under cold water, then pat them completely dry. Pierce each one 6 to 8 times with a fork, going about 1 inch deep. Rub each potato with the 2 tbsp olive oil divided between them, then sprinkle the 1 tsp kosher salt evenly over all four. Set them directly on the oven rack with a foil-lined baking sheet on the rack below to catch any drips. Bake for 50 to 60 minutes.

The skin will look dry and slightly wrinkled at the 50-minute mark. Press the thickest one gently with a folded kitchen towel; it should give easily with no resistance in the center. If there’s still a firm spot, give it another 5 minutes.

Drying the skin thoroughly before oiling is what gets you that slightly crisp outer layer. Wet skin steams instead of crisps, and you lose the texture contrast with the soft interior.

Step 2: Blend the Cinnamon Butter

While the potatoes bake, mix the 4 tbsp softened unsalted butter, 2 tbsp packed brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp vanilla extract in a small bowl. Use a fork and press the sugar into the butter with the back of it, working until the mixture is smooth and no dry streaks remain. It takes about 90 seconds of mixing.

The finished butter should look like a pale brown paste and smell strongly of cinnamon. If your butter was cold, the sugar will stay grainy; give it another minute of working or set the bowl over warm water for 30 seconds.

Step 3: Split and Load the Potatoes

Pull the potatoes from the oven. Set your broiler to high, with the rack positioned about 6 inches from the element. Cut a deep slit lengthwise across the top of each potato, then press the ends toward each other to open it up. Spoon 1 tablespoon of the cinnamon butter into each one and use the back of the spoon to push it down into the opening so it starts melting into the flesh.

The butter will begin to liquefy against the hot potato immediately. That orange, glistening pool forming in the center is what you are going for.

Step 4: Broil the Marshmallow Topping

Divide the 1 cup mini marshmallows evenly over the 4 loaded potatoes, pressing them lightly so they sit in a single layer inside the opening rather than rolling off. Place the potatoes on the foil-lined baking sheet and slide them under the broiler. Broil for 2 to 3 minutes, watching the entire time.

Pull them out when the marshmallows are golden brown on top with a few darker spots at the edges. They go from golden to burned quickly, so do not walk away.

Step 5: Plate and Garnish the Potatoes

Transfer each potato to a plate. If you’re using the optional 1 tbsp honey, drizzle a light zigzag over the toasted marshmallows on all 4 potatoes. Serve immediately while the butter is still running and the marshmallows are soft and puffy.

Recipe Tips

• Choose potatoes of even size. A 6-ounce potato and a 10-ounce potato will not be done at the same time. Aim for potatoes between 6 and 8 ounces each; most grocery stores label them by size or they’ll feel roughly like a large apple.
• Soften butter at room temperature, not the microwave. Ten to fifteen seconds in the microwave tends to melt the outer edges while the center stays cold, which makes the mixture lumpy instead of smooth.
• Keep the broiler door cracked if your oven holds heat aggressively. Some ovens run very hot under the broiler and the marshmallows can burn within 90 seconds. Cracking the door an inch lets you see color developing in real time.
• Make the cinnamon butter ahead. It keeps in the fridge for up to 2 weeks in a small jar. Having it ready means this dish goes from oven to table with almost no prep on busy nights.

Broil times by oven rack position:

How To Store

• Refrigerate – Store leftover potatoes (without the marshmallow topping) in an airtight container for up to 4 days. The cinnamon butter keeps well inside the potato.
• Reheating – Wrap a cold potato loosely in foil and reheat at 350°F (175°C) for 15 to 20 minutes until hot through. Add fresh marshmallows and broil for 2 minutes after reheating.

What To Serve With Sweet Potato

A Texas Roadhouse-style sweet potato fits best alongside grilled or roasted proteins that have some char or salt to them. A simple pan-seared ribeye or grilled chicken thigh works well because the savory crust on the meat balances the sweetness of the potato. It also pairs well with a simple green salad dressed with something acidic like a lemon vinaigrette, where the brightness cuts through the richness of the cinnamon butter.

Frequently Asked Questions

Can I make these sweet potatoes ahead of time?

Yes, but stop after baking. Bake the potatoes and make the cinnamon butter up to 2 days ahead, then refrigerate both separately. Add the butter and marshmallows and broil just before serving.

Do I have to use mini marshmallows, or can I use marshmallow cream?

Marshmallow cream works and browns in about the same time, but it spreads more than mini marshmallows and can drip off the potato onto the pan. About 2 tbsp of cream per potato is enough.

My sweet potato took over an hour and still felt firm. What went wrong?

Larger potatoes, around 12 ounces or more, can take up to 75 minutes. Size is almost always the reason for a long bake time. Piercing deeply also matters; shallow holes slow steam from escaping.

Can I cook these in an air fryer instead of the oven?

Yes. Set the air fryer to 390°F (200°C) and cook for 35 to 45 minutes depending on size, flipping once halfway through. Skip the broiler step; use the air fryer’s last 2 to 3 minutes at 400°F (205°C) to toast the marshmallows.

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Texas Roadhouse Sweet Potato Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 4 tbsp unsalted butter, softened
• 2 tbsp brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract
• 1 cup mini marshmallows
• 1 tbsp honey (optional)

Method

 

1. Preheat oven to 400°F (200°C). Scrub and dry the sweet potatoes, pierce each 6 to 8 times with a fork, rub with the 2 tbsp olive oil, and sprinkle with the 1 tsp kosher salt. Bake directly on the oven rack for 50 to 60 minutes until soft all the way through.
2. While the potatoes bake, mash together the 4 tbsp softened butter, 2 tbsp brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp vanilla extract with a fork until smooth.
3. Set broiler to high with the rack 6 inches from the element. Cut each baked potato open lengthwise, press the ends to open it up, and spoon 1 tablespoon of cinnamon butter into each one.
4. Divide the 1 cup mini marshmallows over the 4 potatoes, pressing lightly to keep them in place. Broil for 2 to 3 minutes until golden brown and toasted.
5. Transfer to plates and drizzle with the optional 1 tbsp honey. Serve immediately.

Notes

These are best fresh out of the broiler while the marshmallows are still puffed. If you want to get ahead on a weeknight, the cinnamon butter can be made up to 2 weeks in advance and kept in the fridge. Pull it out when you put the potatoes in the oven so it has time to soften.