The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Roasted Sweet Potatoes with Sorghum and Chipotle Pecan Butter


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.

Print Recipe