Ingredients

• 3 pounds sweet potatoes, scrubbed
• 4 tablespoons unsalted butter
• Kosher salt
• 1/2 teaspoon ground cinnamon
• Large pinch ground allspice
• Large pinch cayenne pepper
• 1/4 cup pecans, very finely chopped
• 2 scallions, thinly sliced

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Instructions

1. Preheat the oven to 425 degrees F. Roast the potatoes on a rimmed baking sheet until soft and tender, about 1 hour. Let cool for a few minutes, then use paper towels or a kitchen towel to help remove the skins.
2. Process the sweet potato meat, butter, 1 1/2 teaspoons salt, cinnamon, allspice and cayenne in a food processor until smooth. Let cool to room temperature. Transfer to an airtight, microwave-safe container, label and date, and freeze for up to 2 weeks.
3. To serve, reheat in the microwave, stirring often. Transfer to a serving dish, and top with the pecans and scallions.