4 large sweet potatoes
7 tablespoons unsalted butter
2 tablespoons brown sugar
1 whole canned chipotle pepper in adobo sauce, chopped (or more if you like it spicier)
2 teaspoon adobo sauce from can of peppers
1 1/2 cups whole pecans
1 small package cotija or queso fresco, crumbled into 1/4″ pieces (this can be substituted with little marshmallows if you just can’t stand it)
In a skillet, melt 3 tablespoons of butter. Add the pecans and sugar and cook over moderate heat, stirring, until the sugar starts to caramelize and the pecans are well-coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool.
Preheat the oven to 375°. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender. Cut the potatoes in half lengthwise and scoop the flesh into a mixing bowl; discard the skins. Add 4 tablespoons butter to potatoes and mash with potato masher. Add peppers, sauce, and salt and continue mashing to combine.
Lower oven temp to 350°. Scrape the potatoes into a 9-by-13-inch baking dish; scatter the cheese on top. Bake in the top third of the oven until the cheese starts to brown. Sprinkle with the pecans and serve.