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Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Use a fork to poke several holes all over each sweet potato. This helps the steam escape and keeps them from bursting in the oven.
Place the sweet potatoes on the prepared baking sheet. Bake for 45–60 minutes, depending on their size, until they are very tender when you squeeze them gently with an oven mitt or pierce them with a fork.
Remove the sweet potatoes from the oven and let them cool just enough to handle safely, about 5–10 minutes.
Using a sharp knife, carefully slice each sweet potato open lengthwise, but don’t cut all the way through the bottom. Gently press the ends toward each other to open up the centers and fluff the insides with a fork.
Add 1 tablespoon of butter and 1 tablespoon of brown sugar to the center of each sweet potato. Sprinkle each one with about 1/4 teaspoon of cinnamon (or more if your family loves it).
Use a fork to lightly stir the butter, brown sugar, and cinnamon into the warm flesh of each sweet potato so it melts and creates a sweet, buttery sauce inside. Serve warm, straight from the baking sheet or transferred to a serving dish.
