2 large sweet potatoes, scrubbed
Kosher salt
1 stick unsalted butter, room temp
2 tbsp molasses
Zest from 1 orange
1/2 tsp ground nutmeg
Pepper
Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.
While the potatoes are parboiling, mix together the butter, molasses, orange zest and nutmeg and season with salt and pepper.
Preheat oven to 400F.
Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.
Smoosh the butter mixture in all the crannies of the potatoes. Bake until they're cooked through - about 12 to 15 minutes.
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