Baked Sweet Potato With Freshly Made Cinnamon Butter
For a simple and delicious holiday side, try this baked sweet potato with freshly made cinnamon butter! You’ll impress your guests with this extra rich and creamy cinnamon butter made from scratch, with just a touch of honey. Using organic cream from grass-fed cows provides a deeper and creamier flavor than your run of the mill cream, and you can easily make multiple portions of the butter for storing in the freezer.
The science of making your own butter is actually quite fascinating but exceptionally easy in practice—an electric whisk or blender will be enough. For this butter, I prefer a whipped consistency so rather than allowing it to separate into butter and buttermilk (which, if you do end up getting to that point, you can reserve the buttermilk for some other recipe that calls for it.) This means I stop whisking/blending once it has become a stiff but unseparated consistency.
As always, spring for organic sweet potatoes that are uniform in size so they cook evenly!
- 4 organic sweet potatoes, scrubbed and washed
- Aluminum foil
- 1-pint organic grass-fed whipping cream
- 1 teaspoon salt
- 2 tablespoons honey
- 1 tablespoon organic cinnamon
- ½ tablespoon organic nutmeg
- Preheat oven to 425 degrees Fahrenheit.
- Prick sweet potatoes with a fork all over. Wrap with aluminum foil. Bake for 45 – 50 minutes, until tender all the way through.
- Using a large bowl and electric whisk, or a blender, whip cream at high speed until peaks form (whipping cream consistency.) Add salt, honey, cinnamon, and nutmeg and whip again until very stiff whipped butter consistency. If it starts sweating, that’s the buttermilk and you have whipped it past the first point—in that case, continue whipping until it has fully separated and you can squeeze the buttermilk out of the pure butter.
- Cute sweet potatoes in half and place dollops of the cinnamon butter onto it. You can freeze the butter for later use as well.