These sweet potatoes with cinnamon and brown sugar butter are a mashup of copycat recipes to our favorite steak houses’ (Longhorn and Texas Roadhouse) sweet potatoes. These sweet potatoes are done in a super easy crockpot method and then topped with brown sugar and cinnamon butter and with the optional marshmallows, are then broiled on a cast iron skillet for a crisp and gooey topping. See below the recipe for notes and photos.
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Crockpot Steakhouse Style Sweet Potatoes
- 4 1.5 lb. sweet potatoes
- 6 tablespoons butter
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 2 tablespoons confectioner's sugar
- Mini Marshmallows optional
- Rinse the sweet potatoes and place into the bottom of a 6-7 quart crockpot. Add 1/4 cup water(*See note below) and cook on high for 3.5-5 hours or on low for 6-8 hours, until the sweet potatoes have softened to preference.
- Once the sweet potatoes have softened, mix the butter, cinnamon, brown sugar and salt with a hand mixer until well combined and smooth. Add confectioner's sugar and mix until the brown sugar and cinnamon butter has a little more volume. Serve the sweet potatoes plain with the brown sugar and cinnamon butter, or complete the step below.
- Optional step: cut a slit length-wise into the top of a cooked sweet potato and fill with the brown sugar and cinnamon butter, place marshmallows into the cavity and then broil at 450 degrees for 20-30 seconds, until the marshmallows have browned to your preference. Enjoy! Keep scrolling for notes and photos.
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Step one: Rinse sweet potatoes and place into the crockpot.
Most recipes don’t recommend extra water in the crockpot other than the moisture left behind from rinsing the sweet potatoes. I personally found clean up to be easier if I added a splash of water.
Step 2: Compile the brown sugar and cinnamon butter.
The Brown sugar and cinnamon butter can be prepped ahead and left at room temperature (to keep its softness) for 1-2 days.
Step 3: Add brown sugar and cinnamon butter into the cavities in the sweet potatoes.
I prefer to add the toasted marshmallows to my sweet potatoes, but my husband prefers his plain with the brown sugar and cinnamon butter. The last step is completely optional, feel free to customize your sweet potatoes to preference!
But, If you happen to have a sweet tooth like I do, be sure to add those toasted marshmallows… So Yummy!! These sweet potatoes are best when fresh, but the leftovers can be reheated in the microwave or oven.
Feel free to pin this recipe for later and leave your comments in the comment section below. Thank you!