“It (sorghum) has such depth of flavor—from charred smoky wood tones to nutty profiles—but not bitter like molasses can be,” – Chef Anthony Lamas.
- Position rack in center of oven and preheat to 350 degrees.
- Wash potatoes and pat dry. Toss with oil and pinch of salt and bake on baking sheet for 1–1½ hours, until fork-tender. Set aside to cool.
- When potatoes are cool enough to handle, cut in half and scoop out flesh. Discard skins and mash flesh.
- Season with 1 teaspoon salt, white pepper, and butter. Stir to combine.
- Grease a 3–4-cup casserole dish with butter and spread potato mix in an even layer. Bake until heated through, 10–15 minutes.
- Remove from oven and top with Chipotle-Pecan Butter and heat for another 2–3 minutes, until butter starts to melt.
- Remove from oven and sprinkle with pecans and drizzle with sorghum before serving. Amount of sorghum depends on sweetness preference.
- Place all ingredients in medium bowl of standing mixer, fitted with wire whisk attachment. Gently combine until well mixed.
- Lay a large piece of parchment on flat surface and, using a spatula, scrape butter mixture onto center of paper. Shape butter into a log and wrap tightly in paper, twisting ends to tighten. Wrap parchment log in plastic wrap and refrigerate at least 2 hours.
*To make chipotle in adobo purée, place 1 can chipotle peppers in adobo in a blender or food processor and blend until smooth. Keep frozen by the tablespoon in an ice cube tray for future use, thawing as needed.