Roasted Sweet Potatoes With Compound Butters - cooking recipe

Ingredients

4 sweet potatoes (medium sized approx.1 1/2 fists)
For compound butters
12 ounces butter, room temp, divided into 3 portions
1/2 teaspoon molasses
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, fresh ground, medium grind
1 pinch ground cloves
1 teaspoon maple syrup, grade B
1/4 teaspoon kosher salt
1/16 teaspoon nutmeg, freshly ground
1 teaspoon orange zest, finely grated
1/4 teaspoon kosher salt
1 tablespoon orange juice
1/8 teaspoon black pepper, fresh ground, medium grind

Preparation

For sweet potaotes:.
Preheat oven to 425degrees F.
Wash sweet potatoes (I use a brush) but keep skins intact.
Roast on foil lined sheet for 30 to 45 minutes - until the skin is separated from the flesh. They may be sputtering caramelized sugars at the end of cooking (hence the aluminum foil as this stuff will smoke if it gets stuck on the floor of your oven).
For Compound Butters:.
Molasses-clove - Mix 4 ounces softened butter with the molasses, salt, pepper & cloves. Easy on the cloves. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
Maple-nutmeg - Mix 4 ounces softened butter with the maple syrup, salt, pepper & nutmeg. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.
Orange-pepper - Mix 4 ounces of the softened butter with the orange zest, juice, salt & pepper. Pack butter into small serving dish & chill lightly until ready to serve or keep at room temperature.