Steakhouse Sweet Potato with Cinnamon and Brown Sugar Butter
One of the most popular posts on this blog is for a steakhouse baked potato. Of course, there is more than one kind of potato that you can get at most steakhouses. Let's not forget the sweet potato! Recently, I actually had a craving for a sweet potato (which is unusual). Then, I remembered how my brother, who taught me how to make this amazing whole wheat linguini with mushrooms and lemon-garlic gremolata, also made some amazing sweet potatoes for my family a couple of years ago. I'm grateful that he gave me the recipe for these steakhouse sweet potatoes.
Steakhouse Sweet Potato with Cinnamon and Brown Sugar Butter 1 sweet potato per person, small to medium in size
1 teaspoon of butter for each potato
For the cinnamon and brown sugar topping
(you can make as much or as little as you want with this recipe)
1 part sugar
1 part light brown sugar
1/2 part cinnamon
1/8 part cloves (optional)
For the whipped butter
1 stick of butter, at room temperature
2 tablespoons of half and half, milk, or water
1. Wash the sweet potatoes, coat the potatoes with butter, and wrap in tin foil.
2. Bake potatoes at 350 degrees for about 50 to 60 minutes. Great this picture shows me how badly I need to clean my oven. Boo:-(
3. Meanwhile mix all the ingredients in a small bowl. If making a large quantity for a dinner party, divide into individual ramekins for each guest.
4. Whip the butter with your choice of half and half, milk, or water using an electric beater or immersion blender.
5. When the potatoes are cooked through and soft, cut a "+" in each potato. Using your thumbs and forefingers push each corner of the of the "+" to create a circular opening. This pushes the loose sweet potato up so it looks fluffy. This is a restaurant presentation secret that you can use with regular baked potatoes too.
6. Using a melon baller, add a scoop of whipped butter.
7. Serve with a side of the cinnamon and brown sugar butter.
Steakhouse Sweet Potato with Cinnamon and Brown Sugar Butter 1 sweet potato per person, small to medium in size
1 teaspoon of butter for each potato
For the cinnamon and brown sugar topping
(you can make as much or as little as you want with this recipe)
1 part sugar
1 part light brown sugar
1/2 part cinnamon
1/8 part cloves (optional)
For the whipped butter
1 stick of butter, at room temperature
2 tablespoons of half and half, milk, or water
1. Wash the sweet potatoes, coat the potatoes with butter, and wrap in tin foil.
2. Bake potatoes at 350 degrees for about 50 to 60 minutes. Great this picture shows me how badly I need to clean my oven. Boo:-(
3. Meanwhile mix all the ingredients in a small bowl. If making a large quantity for a dinner party, divide into individual ramekins for each guest.
4. Whip the butter with your choice of half and half, milk, or water using an electric beater or immersion blender.
5. When the potatoes are cooked through and soft, cut a "+" in each potato. Using your thumbs and forefingers push each corner of the of the "+" to create a circular opening. This pushes the loose sweet potato up so it looks fluffy. This is a restaurant presentation secret that you can use with regular baked potatoes too.
6. Using a melon baller, add a scoop of whipped butter.
7. Serve with a side of the cinnamon and brown sugar butter.
That is my kind of sweet potato.
ReplyDeleteYou can do the same thing with baked squash.
M