Camotes bravos (hasselback white sweet potatoes with chipotle crema and chipotle-agave glaze)

Wash the camotes so the skin is moist and free of dirt.

Lay a wooden spoon beside each sweet potato, flat side down, and cut thin slices down to the spoon without cutting all the way through (hasselback style).

Put them in a baking dish, pour about a quarter cup of oil over and brush it in and around the slices; salt them.

Cover with foil and bake in a 400 degree oven about an hour, checking after about 45 minutes.

In a food processor put two yolks, one whole egg and two tablespoons of lime juice; with the motor running drizzle in oil to make a mayonnaise.

Add two chipotles with a little of their juice, about a quarter cup of queso añejo and a quarter cup of homemade Mexican crema; mix, taste, and add a little salt.

Chop cilantro and pulse it in briefly; scrape into a bowl.

For the glaze, process about a third of a cup of chipotles with agave syrup, one part chipotles to two parts agave, until completely smooth so it brushes on without chunks.

Cut knob onions (or green onions) about half an inch, white through green.

Saute them over medium heat in just enough of the same oil to coat the pan, stirring occasionally until wilted; a little brown is fine.

Glaze the sweet potatoes generously and return them to the oven about 5 minutes.

To serve, spoon over all the chipotle crema, sprinkle with Maldon salt and more queso añejo, and top with the sauteed onions using tongs.