Bake for another 20–30 minutes, or until the sweet potatoes are very tender when pierced with a fork and the tops are caramelized and bubbly. Total time will depend on the size of your potatoes.
Let the sweet potatoes rest for 5–10 minutes before serving—the glaze will thicken slightly as it cools. Spoon any extra sauce from the baking dish over the tops just before serving.
Variations & Tips
For a slightly less sweet version, cut the brown sugar down to 1/4 cup and add a pinch of salt to the butter mixture to bring out more of the natural sweetness of the potatoes. If you like a little crunch, sprinkle chopped pecans over the scored tops before baking uncovered for the final 20–30 minutes. For a more dessert-leaning side, add a splash of vanilla extract to the butter mixture and finish with a light drizzle of maple syrup right before serving. You can also swap the cinnamon for pumpkin pie spice or a mix of cinnamon and nutmeg for a deeper, holiday flavor. If you’re short on time after work, score the sweet potatoes the night before and store them in the fridge; when you’re ready to cook, just mix the glaze, pour it over, and bake. Leftovers reheat well in the microwave or toaster oven—add a tiny pat of butter on top to refresh them and they taste like they just came out of the oven.
