Texas Roadhouse Baked Sweet Potato Recipe

A soft, fluffy baked sweet potato loaded with cinnamon butter, brown sugar, and toasted marshmallows for a rich, comforting steakhouse-style side dish.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

4 Sweet potatoes Washed and scrubbed

4–6 tablespoons Butter Softened

1/4 cup Brown sugar Light or dark

2–3 teaspoons Honey Optional

1/2–1 teaspoon Ground cinnamon Adjust to taste

1/4 teaspoon Vanilla extract Optional

1–2 cups Mini marshmallows For topping

to taste Salt Optional

Equipment

Baking tray For baking potatoes
Fork To pierce potatoes
Knife To slice open potatoes
Mixing bowl For butter mixture
Spoon For mixing and topping
Saucepan Optional for caramel sauce
Oven mitts For handling hot potatoes

Method

Step 1:

Preheat oven to 400°F (200°C). Wash, dry, and pierce the sweet potatoes with a fork. Place them on a baking tray.

Step 2:

Bake for 45–60 minutes until soft and tender when pierced with a fork.

Step 3:

Mix butter, brown sugar, honey, cinnamon, and vanilla in a bowl until smooth. (Optional: prepare caramel sauce by heating butter, brown sugar, and honey until thick.)

Step 4:

Remove potatoes, slice open, and fluff the inside. Add butter mixture and drizzle caramel sauce if using.

Step 5:

Top with marshmallows and return to oven for 2–4 minutes or broil briefly until golden. Serve warm.

Notes

Do not wrap potatoes in foil for the best texture.
Watch closely when broiling to avoid burning marshmallows.
Adjust sweetness by reducing sugar or skipping caramel sauce.
Add chopped nuts for extra texture if desired.