Preheat the oven to 375°F.

Wrap each sweet potato with aluminum foil and place them on a baking sheet lined with parchment paper. Bake for approximately 1 hour, until easily pierced with a fork.

While the potatoes are baking, use a mixer to thoroughly combine the butter and honey until you achieve a uniform texture.

When the potatoes have finished baking, remove the foil and split the potatoes open with a knife; do not cut the potatoes completely in half. Top with brown sugar, cinnamon, and a scoop of honey butter.

Store any leftover honey butter in the refrigerator.