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
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*
Chipotle Pecan Butter
- 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.
- Cut open each potato and season with salt and white pepper. Top with chipotle pecan butter, pecans, and sorghum.
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