Texas Roadhouse Loaded Sweet Potato Recipe (Copycat)

I still remember the first time a Texas Roadhouse loaded sweet potato landed on my table. I thought there had to be a mistake because that thing was the size of a small football, buried under a mountain of toasted marshmallows, drizzled caramel, and enough cinnamon butter to make my eyes go wide. My daughter grabbed her fork before I could even snap a photo. After a few test runs in my own kitchen, I finally cracked the code on what makes these so irresistible, and I am so excited to walk you through every step so you can make this showstopper at home tonight.

This copycat recipe nails the Texas Roadhouse experience from start to finish. We are talking a properly giant sweet potato baked until the inside is almost creamy, split open and loaded with real caramel sauce, mini marshmallows, brown sugar, and cinnamon honey butter, then hit under the broiler for that perfectly toasted, golden top. It is a side dish that honestly eats like dessert, and your family is going to lose their minds over it.

Why You’ll Love This Recipe

• It tastes exactly like the restaurant version but costs a fraction of the price to make at home
• The caramel sauce comes together in under five minutes with pantry staples you probably already have
• The broiled marshmallow topping adds a toasted campfire flavor that takes this over the top
• You can prep the sweet potatoes ahead of time and just load them up right before serving
• It works as a side dish, a special occasion treat, or honestly a full-on dessert when you are feeling indulgent

About This Texas Roadhouse Favorite

Texas Roadhouse has built a cult following around their loaded sweet potato, and for good reason. This is not your average baked sweet potato with a pat of butter. The restaurant serves a genuinely massive potato, often well over a pound, baked until the inside is silky and sweet, then split down the middle and buried under a generous pour of warm caramel sauce, a heap of mini marshmallows, a big scoop of their famous cinnamon honey butter, a dusting of brown sugar, and a sprinkle of cinnamon. They slide it under a broiler just long enough to toast those marshmallows into golden, gooey perfection. The result is something that blurs the line between side dish and dessert completely. Regulars at Texas Roadhouse order it as a standalone treat, not just an accompaniment to a steak. It has become one of their most talked-about menu items and one of the most searched copycat recipes online for years.

Ingredients

For the sweet potatoes

• 4 large sweet potatoes (about 1.5 lb each), scrubbed clean
• 2 tablespoons vegetable oil
• 1 teaspoon kosher salt

For the caramel sauce and toppings

• 4 tablespoons unsalted butter
• 1/2 cup packed dark brown sugar
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 2 cups mini marshmallows
• 4 tablespoons cinnamon honey butter (see pro tips for recipe)
• 1/4 cup chopped pecans (optional but highly recommended)
• 2 tablespoons pure maple syrup (for drizzling)

For finishing

• 1 tablespoon powdered sugar for a light dusting
• 2 tablespoons extra cold unsalted butter cut into thin pats
• Fresh whipped cream for serving alongside

Ingredient Substitutions

• Microwave method: pierce the potatoes all over and microwave on high for 12 minutes, flipping halfway, for a quick weeknight version
• Instant Pot method: add 1 cup water to the pot, place potatoes on the rack, and cook on high pressure for 20 minutes with a quick release
• Foil-wrapped grill method: wrap each potato tightly in two layers of foil and grill over medium heat for about 60 minutes, turning every 15 minutes
• Smaller sweet potatoes: use 6 to 8 medium potatoes (about 10 oz each) and reduce baking time to 45 to 55 minutes
• Vegan version: swap the butter for vegan butter, use coconut cream in place of heavy cream, and use vegan marshmallows

Equipment You’ll Need

• Large rimmed sheet pan (half sheet size works best for four big potatoes)
• Aluminum foil (optional, for easier cleanup)
• Small heavy-bottomed saucepan for the caramel sauce
• Sharp knife and fork for testing doneness and splitting
• Oven-safe baking dish or cast iron skillet for the broil step

Step-by-Step Instructions

1. Scrub and prep the sweet potatoes. Preheat your oven to 425 degrees F. Scrub each sweet potato thoroughly under cold running water and pat completely dry with paper towels. Using a fork, poke about 10 to 12 holes all over each potato, going about half an inch deep. This step is critical because it lets steam escape during baking and prevents the skin from splitting or, in a worst case scenario, bursting. Rub each potato all over with vegetable oil and sprinkle generously with kosher salt. The oil helps the skin get just slightly crisp and adds flavor.
2. Bake the sweet potatoes. Place the prepared sweet potatoes directly on the oven rack or on a foil-lined sheet pan. Bake at 425 degrees F for 60 to 75 minutes, depending on the size of your potatoes. You will know they are done when a fork or skewer slides through the thickest part with zero resistance and the skin has started to wrinkle slightly. The potatoes should feel very soft when you give them a gentle squeeze through an oven mitt. Do not rush this step. Undercooked sweet potatoes will be mealy and dense instead of fluffy and creamy.
3. Make the brown sugar caramel sauce. About 10 minutes before the potatoes come out of the oven, melt the butter in a small saucepan over medium heat. Add the dark brown sugar and stir until fully combined and the mixture starts to bubble, about 2 minutes. Pour in the heavy cream and stir constantly as the sauce comes back to a simmer. Let it cook for 2 to 3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract, cinnamon, and salt. Keep warm until ready to use.
4. Split and open the potatoes. Transfer the baked sweet potatoes to a baking dish or oven-safe pan and let them rest for 3 minutes. Cut a deep slit down the length of each potato, stopping just short of the ends, then make a second slit crosswise to form a plus sign. Using a clean kitchen towel to protect your hands, gently squeeze the ends of each potato toward the center to push the flesh up and open the potato wide. You want a generous pocket to hold all of those toppings.
5. Load with toppings. Place a generous tablespoon of cinnamon honey butter directly into the center of each opened potato and let it melt slightly into the hot flesh. Drizzle a good pour of the warm brown sugar caramel sauce over each potato. Pile on a generous handful of mini marshmallows, getting them into every corner of the potato. Sprinkle a little extra brown sugar and cinnamon over the marshmallow layer. Add chopped pecans if using.
6. Broil for the toasted marshmallow top. Switch your oven to the broil setting on high. Place the loaded potatoes under the broiler for 1 to 2 minutes, watching constantly. The marshmallows should puff up and turn golden brown on the tops, with some charred spots for that campfire effect. Pull them immediately once they look toasted to your liking. Finish with a drizzle of maple syrup, a dusting of powdered sugar, and serve with extra caramel sauce and whipped cream on the side.

Pro Tips from My Kitchen

• For the best cinnamon honey butter, mix 4 tablespoons softened unsalted butter with 1 tablespoon honey, 1 teaspoon cinnamon, and 1 tablespoon powdered sugar until smooth. It keeps in the fridge for two weeks and is incredible on everything.
• Do not wrap the sweet potatoes in foil while baking. Foil steams them instead of baking them, and you lose that slightly caramelized, concentrated sweetness in the flesh that makes this recipe so good.
• Choose potatoes that are as large and uniform in size as possible so they all finish baking at the same time. A true Texas Roadhouse sweet potato is enormous, so do not be shy.
• The caramel sauce thickens as it cools. If it gets too thick before you are ready to use it, just reheat it gently over low heat with a splash of cream and stir until smooth again.
• Watch the broiler like a hawk. Marshmallows go from perfectly golden to burnt in under 30 seconds. Keep the oven door cracked and do not walk away.
• If you are serving a crowd, you can bake the potatoes up to two hours ahead, keep them wrapped in foil, and then reheat, split, load, and broil right before serving.

Recipe Variations

• Savory loaded version: skip the caramel and marshmallows and instead load with sour cream, shredded cheddar, crispy bacon bits, chives, and a drizzle of hot honey for a completely different but equally impressive potato
• Full dessert version: serve over a scoop of vanilla ice cream with extra caramel drizzle and a sprinkle of toasted coconut for a plated restaurant-style dessert
• Mini sweet potato bites: use small sweet potatoes about the size of your fist, reduce baking time to 40 minutes, and serve them as individual appetizer-style portions at a party
• Smoker version: cook the rubbed sweet potatoes in a smoker at 275 degrees F for 2.5 to 3 hours for a subtle smoky undertone that pairs beautifully with the sweet toppings
• Candied pecan crown: make a quick candied pecan topping by tossing pecans with brown sugar and butter in a skillet for 3 minutes, then pile them high on top of the marshmallows before broiling

Common Mistakes to Avoid

• Undercooking the sweet potato: the inside must be completely soft and almost jammy. If there is any resistance when you poke it, it goes back in the oven. A dense or mealy center ruins the whole dish.
• Skipping the oil rub: the oil is not just for flavor, it helps the skin get slightly crisp so it holds up under all those toppings instead of getting soggy and collapsing.
• Using potatoes that are too small: a properly loaded Texas Roadhouse sweet potato needs to be big enough to hold a serious amount of toppings. Look for the largest ones at the store.
• Microwaving only: a microwave gives you soft flesh but none of the caramelization and concentrated sweetness you get from oven baking. At minimum, finish microwaved potatoes in a 450 degree F oven for 10 minutes.
• Not poking enough holes: this is a food safety and kitchen safety issue, not just a texture tip. A sweet potato with no vent holes can build up significant steam pressure inside and may burst in the oven.

What to Serve With This Dish

• Texas Roadhouse style grilled sirloin or ribeye for the full steakhouse experience
• Crispy fried chicken tenders with honey mustard dipping sauce
• A simple green salad with ranch dressing to balance all the sweetness
• Corn on the cob with herb butter for a classic Southern spread
• Thick-cut pork chops with apple glaze for a complementary sweet and savory pairing

Storage Instructions

Refrigerator

Store leftover baked sweet potatoes (without toppings) in an airtight container for up to 3 days. If already loaded, store loosely covered but expect the marshmallows to deflate.

Freezer

Baked sweet potato flesh (scooped out) freezes well for up to 2 months in a zip-top bag. Thaw overnight in the refrigerator before reheating.

How to Reheat

Reheat whole baked potatoes in a 350 degree F oven covered loosely with foil for 20 to 25 minutes. Add fresh toppings after reheating and broil as directed.

Make Ahead

Bake the sweet potatoes up to 24 hours ahead and refrigerate. The caramel sauce also keeps refrigerated for up to a week. Load and broil just before serving for the best experience.

Nutrition Information

Per serving (estimated): 680 calories, 6g protein, 124g carbs, 18g fat (10g saturated), 8g fiber, 82g sugar, 380mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What makes Texas Roadhouse sweet potatoes so special?

It is really a combination of factors working together. They use genuinely large sweet potatoes that bake low and slow enough to get incredibly soft and sweet inside. Then the loaded toppings, the caramel sauce, cinnamon honey butter, brown sugar, marshmallows, and that quick broil, turn a simple baked potato into something that feels indulgent and celebratory. Most home cooks underload or underbake, which is why the restaurant version always feels like more.

Can I microwave a Texas Roadhouse sweet potato?

You can use the microwave as a shortcut for the cooking step, about 12 minutes on high for a large potato flipping halfway through. However, the texture and flavor will be noticeably different from the oven version. The oven develops caramelized, concentrated sweetness in the flesh that a microwave simply cannot replicate. If time is tight, microwave to soften then finish in a hot oven for 10 minutes.

Why are Texas Roadhouse sweet potatoes so big?

Texas Roadhouse sources extra-large sweet potatoes intentionally because their loaded presentation requires a big canvas. A small potato gets overwhelmed by toppings, collapses, and does not hold the split-open shape well. When shopping for this recipe, look for the biggest sweet potatoes at the store, ideally 1.5 pounds or heavier each.

What is in the brown sugar topping?

The sweet topping layer is a combination of dark brown sugar, ground cinnamon, and sometimes a small drizzle of maple syrup added right before serving. You sprinkle this over the marshmallows and caramel sauce before the broil step. The brown sugar melts and creates a slightly crunchy, caramelized crust on the very top that contrasts beautifully with the soft potato underneath.

What can I use instead of marshmallows?

If you do not love marshmallows or need an alternative, try a thick drizzle of marshmallow cream (fluff) which gives the same sweetness without the individual pieces. Toasted coconut flakes add a great texture with a slightly tropical note. A brown sugar and oat streusel topping is another excellent option that leans more into a fall harvest direction.

Can I make these ahead of time?

Yes, and this is actually one of the best things about this recipe for entertaining. Bake the sweet potatoes completely and make the caramel sauce up to 24 hours ahead. Store them separately in the refrigerator. When you are ready to serve, reheat the potatoes in a 350 degree F oven for about 20 minutes, warm the caramel sauce on the stovetop, and then load and broil just before bringing them to the table.

How many calories are in a Texas Roadhouse loaded sweet potato?

The restaurant version can clock in anywhere from 700 to over 1,000 calories depending on how heavy-handed the kitchen is with the toppings. Our copycat version comes in around 680 calories per serving, which includes the caramel sauce, butter, and marshmallow toppings. It is genuinely a treat meal, not an everyday side dish, and it is absolutely worth every single calorie.

Is it sweet enough to eat as a dessert?

Absolutely. In fact, many Texas Roadhouse regulars skip a traditional dessert and order the loaded sweet potato as their sweet finish instead. With the caramel sauce, brown sugar, marshmallows, and cinnamon honey butter, it hits every note of a proper dessert. Serve it with a scoop of vanilla ice cream alongside and you have a legitimately impressive plated dessert that will wow any dinner guest.

What is cinnamon honey butter and how do I make it?

Cinnamon honey butter is the not-so-secret weapon in this recipe. Texas Roadhouse serves a version of this with their famous rolls too. To make it at home, beat together 4 tablespoons of softened unsalted butter, 1 tablespoon of honey, 1 teaspoon of ground cinnamon, and 1 tablespoon of powdered sugar until fluffy and smooth. It takes two minutes and the leftovers keep in the refrigerator for two weeks. Use it on toast, cornbread, pancakes, or anything that needs a little joy.

Is there a healthier version of this recipe?

You can lighten it up considerably by skipping the caramel drizzle and using just the cinnamon honey butter with a light brown sugar sprinkle. A drizzle of pure maple syrup instead of the full caramel sauce cuts the fat significantly. Using coconut oil instead of butter and swapping heavy cream for coconut milk keeps it dairy free. And honestly, the sweet potato itself is genuinely nutritious, packed with fiber, vitamin A, and potassium, so do not feel too guilty about the toppings.

More Texas Roadhouse Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia