A delightful twist on the classic baked sweet potato, featuring a honey butter topping and a hint of cinnamon.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Wash and dry the sweet potatoes. Rub them with olive oil and sprinkle with kosher salt.
Pierce the potatoes with a fork to allow steam to escape during baking.
Place the sweet potatoes on a baking sheet and bake for 50-60 minutes, or until tender.
Check doneness by inserting a knife into the thickest part of the potato; it should slide in easily.
In a small bowl, mix the butter, honey, and ground cinnamon until well combined.
Let the butter soften at room temperature for easier mixing.
Once baked, slice the sweet potatoes open and fluff the insides with a fork.
Be careful as the potatoes will be hot; use a kitchen towel to hold them.
Top each sweet potato with the honey butter mixture and serve warm.
Garnish with a sprinkle of extra cinnamon for a decorative touch.
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