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Outback Steakhouse sweet potato recipe served split open with honey butter melting into the flesh

Outback Steakhouse Sweet Potato (Copycat)

5 from 2 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Servings

Description

A whole baked sweet potato, cooked until creamy and split open, then topped with brown sugar and whipped honey cinnamon butter — just like the Outback Steakhouse side dish. Oven and air fryer methods included.

Ingredients 

Sweet Potatoes

  • 4 medium sweet potatoes, about 8 oz each
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 4 teaspoons brown sugar, for topping

Honey Cinnamon Butter

  • 1/2 cup butter, 1 stick, softened to room temperature
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Instructions

Honey Cinnamon Butter

  • Add the softened butter, honey, brown sugar, cinnamon, and salt to a medium bowl.
  • Whip with a hand mixer on medium speed for about 2 minutes, until pale and fluffy.
  • Set aside at room temperature, or refrigerate if making ahead.

Oven Method

  • Preheat the oven to 375°F.
  • Scrub the sweet potatoes and dry them completely.
  • Pierce each potato 4 to 5 times with a fork.
  • Rub each potato with olive oil, then wrap individually in aluminum foil.
  • Place on a parchment-lined baking sheet.
  • Bake for 55 to 65 minutes, until a knife slides into the center with no resistance (205°F to 210°F internally).

Air Fryer Method

  • Scrub and dry the sweet potatoes, then pierce each 4 to 5 times with a fork.
  • Rub with olive oil. Do not wrap in foil.
  • Place in the air fryer basket in a single layer with space between them.
  • Air fry at 380°F for 35 to 45 minutes, turning once halfway through, until completely tender.

To Serve

  • Slice each potato lengthwise down the center without cutting all the way through.
  • Press the ends toward each other to open the potato up, then fluff the flesh with a fork.
  • Sprinkle with kosher salt and add 1 teaspoon of brown sugar.
  • Top with a generous scoop of honey cinnamon butter and serve immediately while hot.

Equipment

  • Air Fryer
  • Cooking Spray, optional
  • Parchment Paper, optional

Notes

  • The honey butter makes about 1/2 cup, enough for 4 potatoes with a little left over. Store leftovers in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
  • Cooked sweet potatoes keep in the refrigerator for 3 to 5 days. Reheat wrapped in foil at 350 degrees F for about 20 minutes.
  • For the closest match to the restaurant, use the oven method with foil. Use the air fryer when you want a firmer, more roasted skin.

Nutrition

Serving: 1ServingCalories: 488kcalCarbohydrates: 61gProtein: 4gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 61mgSodium: 673mgPotassium: 784mgFiber: 7gSugar: 25gVitamin A: 32772IUVitamin C: 5mgCalcium: 84mgIron: 2mg