• While sweet potatoes are roasting you will have plenty of time to throw these sauces together.

Brown butter-orange juice

• Place butter chunks in saucepan, preferably a light color one so you can see the butter turn color. Place over medium heat and let the butter melt and bubble, swirl the pot occasionally. The butter will foam and then start to color. Watch carefully, the milk particles will turn a nice toasty brown, remove from the heat and pour butter into a heatproof bowl.
• Stir in orange juice and 1/4 to 1/2 teaspoon salt.
• Make a slit lengthwise in each potato, season with more salt. Smoosh it with a fork and drizzle the sauce on the sweet potato.
• Serve immediately.

Herbed Sour Cream

• In a small bowl, combine sour cream, chives, thyme and lemon juice. Mix until well blended. Season with a 1/4 to 1/2 teaspoon salt.
• Split potato, season with salt and place a generous dollop of the sour cream in the potato.
• Serve immediately.