Ingredients:

  • 4 medium sweet potatoes (about 8 oz / 225g each), scrubbed clean
  • 1 tablespoon olive oil (or neutral cooking oil)
  • 1 teaspoon coarse sea salt (e.g., Maldon)
  • 4 tablespoons (1/2 stick / 56g) unsalted butter, softened to room temperature
  • 2 tablespoons light brown sugar (packed)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of fine sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Prepare Potatoes: Pierce each sweet potato 5-6 times deeply with a fork. Rub the skins lightly with olive oil and sprinkle evenly with coarse sea salt.
  3. Initial Bake: Place potatoes directly on the prepared baking sheet. Bake for 50–65 minutes, or until the skin is slightly wrinkled and the flesh yields easily when squeezed gently.
  4. Make Cinnamon Butter: While potatoes bake, combine the softened butter, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Mix vigorously with a fork until light, fluffy, and well combined.
  5. Rest: Remove potatoes from the oven and let them rest on a wire rack for 5 minutes until cool enough to handle.
  6. Split & Load: Slice each potato lengthwise down the centre, being careful not to cut all the way through. Gently squeeze the ends towards the centre to open them up and fluff the interior flesh slightly with a fork.
  7. Butter & Serve: Generously slather the inside of each potato with the prepared Cinnamon Butter. Serve immediately while piping hot.