- 2 pounds sweet potatoes, peeled and chopped
- 3 tablespoons olive oil
- Large pinch ground cloves
- 8 scallions, trimmed
- 4 tablespoons butter, at room temperature
- 1 red Fresno chile, thinly sliced
On baking sheet, toss first 3 ingredients; season. Bake at 450 degrees until tender, 20 to 25 minutes; transfer to bowl. On same baking sheet, broil scallions until charred, 3 minutes. In food processor, puree scallions and butter; season and toss with potatoes and chile.