Step 1

Make the bourbon-miso butter. In a small pot, simmer the bourbon over medium heat until reduced by half. Add the miso, brown sugar, sesame oil, garlic, and lemon zest. Bring back to a simmer. Transfer the mixture to a small bowl and let cool until just slightly warm to the touch.

Step 2

Place the butter in a large bowl. Drizzle in the warm bourbon mixture a little at a time and whisk to combine with the butter. When all the liquid has been incorporated, transfer the compound butter to a lidded container or roll it into 1½-inch-thick logs and wrap in plastic wrap. Chill the butter in the fridge for at least 1 hour before using. Make sure to bring the butter back to room temperature before serving. Store in the fridge for up to 4 weeks.

Step 3

Preheat the oven to 400°F.

Step 4

Rub the sweet potatoes with the olive oil and sprinkle all over with the salt. Place each sweet potato on a large square of aluminum foil and wrap tightly. Place the sweet potatoes on a sheet pan and bake for about 45 minutes, until the flesh is soft to the touch. Remove the sheet pan from the oven but wait 5 minutes before unwrapping the sweet potatoes.

Step 5

Meanwhile, in a small pot, heat the corn oil over high heat until it reaches 375°F on an instant-read thermometer. Remove the rosemary needles from the stems. Add the rosemary to the hot oil and fry for 40 seconds, until crispy. Immediately use a spider to skim out the rosemary and drain on a paper towel.

Step 6

Place the hot sweet potatoes on a plate or cutting board. Using a sharp paring knife, make a slit in the top all the way down the length of the sweet potato. Push the bottom of the sweet potato on opposite sides with both hands to open up the flesh.

Step 7

Top with a dollop of the bourbon-miso butter. Garnish with the fried rosemary and a few sprinkles of red pepper flakes. Serve right away, while the sweet potato is still hot and the butter hasn’t completely melted.