Smoky Sweet Potatoes with Chorizo Butter

Preheat oven to 400°F. Place potatoes on a large rimmed baking sheet. Rub with 1 tablespoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Roast in preheated oven until tender, 45 to 55 minutes. Remove from oven; let cool 5 minutes.

Meanwhile, process chorizo in a food processor until finely chopped, about 15 seconds. Heat 1 tablespoon oil in a medium saucepan over medium. Add chorizo; cook, stirring often, until fat has rendered and chorizo is almost crisp, 5 to 7 minutes. Remove from heat. Gradually stir in butter until melted. Stir in lime juice. Season with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Reposition oven rack 6 to 8 inches from heat. Increase oven temperature to broil. Cut each potato in half lengthwise; cut each piece in half crosswise. Return potatoes to baking sheet. Using a knife, score the flesh of each potato in a crosshatch pattern. Drizzle evenly with remaining 1 tablespoon oil; season with remaining 1/2 teaspoon salt. Broil in preheated oven until lightly charred, 3 to 5 minutes.

Reheat chorizo butter over low until warm. Transfer potatoes to a platter, and top with chorizo butter. Garnish with cilantro; serve with lime wedges.