Cheddar-Smothered Sweet Potatoes

Preparation

1. Step 1

   Cut the sweet potatoes in half lengthwise and place in a large bowl. In a medium saucepan, melt the butter. Drizzle 3 tablespoons of the melted butter over the sweet potatoes (reserve the saucepan with the remaining butter), season generously with salt, and toss to evenly coat. Sprinkle with the paprika, onion powder, garlic powder and cayenne, and toss to evenly coat.

2. Step 2

   Arrange the sweet potatoes, cut side up, in a baking dish or skillet large enough to fit them snugly in one layer. Cover and put in the center of the oven, then heat the oven to 425 degrees and roast until tender, 40 to 55 minutes.

3. Step 3

   Meanwhile, when the potatoes are almost done roasting, place the saucepan with the remaining 3 tablespoons butter over medium-low heat. Add the garlic and cook until aromatic, 1 minute. Increase the heat to medium, add the flour and cook, whisking frequently, until foamy and pale, 2 minutes.

4. Step 4

   Add the milk, a small splash at a time, thoroughly whisking after each addition to ensure there are no lumps. Once half the milk has been carefully incorporated, add the remaining milk and simmer, whisking frequently, until the sauce no longer tastes floury, 3 to 4 minutes. Taste and season with salt. Remove from heat, add the cheese, and stir vigorously until smooth and stretchy.

5. Step 5

   Adjust an oven rack so that it’s about 6 inches below the broiler heat source and heat the broiler on high. Drape the sauce over the sweet potatoes then broil until bubbly and barely blackened. Serve with lashings of hot sauce.