Baked Sweet Potatoes with Maple-Cinnamon Butter
For a more festive presentation, transfer the Maple-Cinnamon Butter to a pastry bag fitted with a star tip and pipe the butter onto parchment paper or wax paper. Chill before serving. Leftovers a terrific on pancakes, waffles, or toast.
- 16 tablespoons (2 sticks) butter, at room temperature
- 1/4 cup pure maple syrup, preferably Grade B
- 1/2 teaspoon cinnamon, or more to taste
- 8 sweet potatoes, scrubbed
Make the Maple-Cinnamon Butter: In a mixing bowl, combine the butter, maple syrup, and cinnamon and whip with a wooden spoon. (Alternatively, blend the ingredients using a hand-held mixer or a stand mixer.) Transfer to a small bowl or crock, cover, and chill until serving time.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the sweet potatoes on the grill grate and bake until soft, 1 to 1-1/2 hours, depending on the size of the potatoes. Make a slit in the side of each, and squeeze the ends gently to fluff. Serve hot with the Maple-Cinnamon Butter.