• Preheat the oven to 425°F and line a baking sheet with foil.
• Wash each sweet potato thoroughly and, while still wet, generously rub kosher salt over the entire surface. Place the potatoes directly on the foil-lined baking sheet. Repeat with the remaining sweet potatoes.
• Bake for 45-60 minutes, until the inside is tender and the skin is crisp. Flip the sweet potatoes halfway through baking (around the 25-minute mark) for even cooking. To test for doneness, pierce a sweet potato with a sharp paring knife; it should slide in without resistance.
• When ready to serve, slice the top of each sweet potato lengthwise. Using a kitchen towel to protect your hands, gently squeeze from the sides to open it up. Fluff the inside with a fork.
• Serve immediately with Smoky Chipotle Maple Butter, a sprinkle of chopped pecans, and season with salt and pepper to taste.

For the Smoky Chipotle Maple Butter

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened butter and remaining ingredients for the butter. Beat on medium speed for 2-3 minutes until well mixed and fluffy. Season with salt and pepper to taste. Use immediately on freshly baked sweet potatoes, or store in an airtight container in the refrigerator for up to one week. Let it soften slightly before serving if chilled.