Cinnamon Butter Bath Sweet Potatoes
Cooking cubed sweet potatoes into a bath of milk, butter, and sweet fragrant cinnamon is a super simple way to enhance the fall veggie.
Serves4
Prep10 minutes
Cook15 minutes to 17 minutes
Butter-bath cooking originated in the Midwest with sweet summer corn, but that doesn’t mean we can’t carry it into the fall and winter with other seasonal vegetables. Case in point: sweet potatoes. Boiling the cubed potatoes in a bath of milk, butter, and sweet fragrant cinnamon is a super-simple way to enhance the fall veggie. Even better? This method gives you two delicious ways to serve these sweet potatoes up.
You’ll start by peeling and cubing two pounds of sweet potatoes. Getting the potatoes into bite-sized pieces helps them cook faster and makes them easier to serve later. Then you’ll make a butter bath with water, milk, butter, cinnamon, and salt in a big pot or Dutch oven. The sweet potatoes simmer in the butter bath until tender, at which point you can drain them and enjoy as is, or mash them with some of the cooking liquid to your desired consistency. Either way, finish these luscious potatoes with a little extra butter and a dusting of cinnamon.
More butter bath recipes you’ll love: 5 Fall Sides You Can Cook in a Butter Bath
Cinnamon Butter Bath Sweet Potatoes
Cooking cubed sweet potatoes into a bath of milk, butter, and sweet fragrant cinnamon is a super simple way to enhance the fall veggie.
Prep time 10 minutes
Cook time 15 minutes to 17 minutes
Serves 4
Nutritional Info
Ingredients
- 2 pounds
sweet potatoes
- 4 cups
water
- 1 cup
milk
- 8 tablespoons
(1 stick) unsalted butter, plus more for serving
- 1 teaspoon
ground cinnamon, plus more for sprinkling
- 1 teaspoon
kosher salt
Instructions
Peel and cut 2 pounds sweet potatoes into 1-inch pieces. Bring 4 cups water to a boil in a large pot over medium-high heat. Add 1 cup milk, 1 stick unsalted butter, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt. Carefully add the sweet potatoes. Reduce the heat to medium and boil, stirring occasionally, until the potatoes are tender, 15 to 17 minutes.
Option 1: Drain the potatoes, then return the potatoes to the pot. Add more butter and a sprinkle of cinnamon, and toss to combine.
Option 2: Drain the potatoes through a colander set over a heatproof bowl. Return the potatoes to the pot, add 1 cup of the cooking liquid, and mash to the desired consistency.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.