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1
Wash and dry the white sweet potatoes. Place a wooden spoon under each potato as a guide. Using a sharp knife, cut thin parallel slices into the surface of the potato in a hasselback style—cutting down to the spoon but not all the way through the potato.
2
Place the sliced sweet potatoes in a baking dish. Brush generously with a quarter cup of olive oil, making sure to coat all surfaces and the cut areas. Sprinkle with salt.
3
Cover the baking dish with foil. Place in a preheated 400°F (200°C) oven for about 1 hour, checking after approximately 45 minutes.
4
Make the mayonnaise base. Add 2 egg yolks and 1 whole egg to a food processor with 2 tablespoons of lime juice. With the processor running, slowly drizzle in neutral oil until a smooth mayonnaise forms.
5
Add 2 chipotle peppers with a little sauce, a quarter cup of queso añejo, and a quarter cup of Mexican crema to the processor. Mix until smooth. Taste and adjust salt as needed, keeping in mind that the queso añejo is already salty.
6
Chop fresh cilantro and pulse it into the mayo mixture until evenly distributed. Transfer the crema sauce to a bowl.
7
Make the chipotle glaze. Add approximately one-third cup of chipotle peppers to the food processor with about two-thirds cup of agave syrup (or honey if preferred). Blend until completely smooth with no chunks.
8
Prepare the onions. Cut knob onions or green onions into approximately half-inch pieces. Heat oil in a skillet over medium heat and sauté the onions, stirring occasionally, until wilted with light browning. Set aside.
9
Remove the sweet potatoes from the oven. Generously brush the chipotle glaze over each potato. Return to the 400°F oven for about 5 minutes until the glaze becomes shiny and sticky.
10
Place the glazed sweet potatoes on a plate. Generously drizzle with the cilantro crema sauce. Sprinkle with Maldon salt. Top with grated queso añejo cheese. Garnish with the sautéed onion pieces. Serve immediately.
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