Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.
Prepare sweet potatoes through step 1; refrigerate in an airtight container overnight. Let come to room temperature before broiling. Butter can be refrigerated in an airtight container overnight; reheat in a saucepan over medium-low until melted.