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outback steakhouse sweet potato

Outback Steakhouse Sweet Potato Recipe

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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato (about 12 oz / 340 g)
  • 1 tsp olive oil
  • 1 tsp coarse kosher salt
  • 2 tbsp unsalted butter, softened
  • 1 tbsp honey
  • 1/4 tsp ground cinnamon
  • Pinch of fine salt

Method
 

  1. Preheat oven to 400°F (200°C). Pierce the sweet potato 8 to 10 times with a fork, rub all over with the 1 tsp olive oil, and press the 1 tsp coarse kosher salt into the skin. Place directly on the oven rack with foil below to catch drips and roast for 45 to 55 minutes, until a fork slides in with no resistance.
  2. While the potato roasts, beat together the 2 tbsp softened butter, 1 tbsp honey, 1/4 tsp cinnamon, and pinch of fine salt with a fork for about 1 minute until smooth and slightly fluffy.
  3. Remove the potato from the oven, rest for 2 minutes, then cut a deep lengthwise slit and push the ends together to open it. Spoon all of the honey cinnamon butter into the opening and serve immediately.

Notes

This recipe scales up easily; just give each potato its own space on the oven rack so the heat circulates around all of them. The honey cinnamon butter is the component worth making extra of: it keeps refrigerated for up to a week and comes in useful far beyond this dish. If your sweet potato is much larger than 12 oz, start checking at 50 minutes rather than pulling it early.