Roasted Sweet Potatoes with Sorghum and Chipotle Pecan Butter

Photo by Lang Thomas

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4-6 servings

  • 4 sweet potatoes (about 2½ pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more as needed
  • ¼ teaspoon white pepper
  • 1 tablespoon butter, plus more for the pan
  • 4–6 slices chipotle pecan butter (recipe follows)
  • ¼ cup toasted and chopped pecans
  • ¼–½ cup sorghum
  • Chipotle Pecan Butter
  • ½ pound unsalted butter, softened
  • Juice of 1 lemon
  • 1 teaspoon kosher salt
  • ½ cup toasted and chopped pecans
  • ¼ cup chipotle in adobo purée*
  1. Position a rack in the center of your oven and preheat to 350 degrees. Wash potatoes and pat dry. Toss with oil and pinch of salt and bake until fork-tender, 1 to 1½ hours. Set aside to cool.
  2. Cut open each potato and season with salt and white pepper. Top with chipotle pecan butter, pecans, and sorghum.

Chipotle-Pecan Butter

In the bowl of a stand mixer fitted with whisk attachment, mix all ingredients. Lay a large piece of parchment on flat surface and, using a spatula, scrape butter mixture onto center. 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 before using.

*Purée a can of chipotle peppers in adobo in a blender or food processor. Keep frozen by the tablespoon in an ice cube tray for future use, thawing as needed.

  • Recipe from chef Anthony Lamas of Seviche, Louisville, Kentucky

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