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wardamnrake
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wash and dry sweet potatoes (Korean sweet potatoes, or supermarket Beauregard sweet potatoes are both delicious and would work here). Prick with a fork all over
place on a parchment- or foil-lined baking sheet and roast in the oven for 45-55 minutes, until a fork goes into the thickest part of the potato without any resistance—to me, the softer, the better
to make Bomba Butter: throw room-temperature unsalted butter and chopped jarred Calabrian chiles into a food processor
use a Microplane to grate in zest of ½ lemon and 1 garlic clove
season with kosher salt and pulse until mixture is bright orange and mostly smooth (some visible flecks of chile are fine!).
generously smush Bomba Butter into a roasted sweet potato.
Note: The Bomba Sauce is hot. If you can’t handle that, do butter and TJ’s pretty tame hot honey instead.