Tomahawk Chops With Sweet Potato Puree

Ingredients

• 8 medium sweet potatoes
• 3 sticks unsalted butter, at room temperature
• 1 tablespoon honey
• 1 teaspoon brown sugar
• salt and freshly ground black pepper
• 3 tomahawk chops (that is to say, humongous bone-in ribeye steaks that have been frenched—about 2 pounds each)
• extra-virgin olive oil for brushing
• salt and freshly ground pepper
• tomahawk steak from man tested recipes
• lamb chops with curried pears from steamy kitchen
• very french grilled rack of veal from leite’s culinaria
• pork chops with peppers, vinegar and black olives from leite’s culinaria
• 3 tomahawk chops (that is to say, humongous bone-in ribeye steaks that have been frenched—about 2 pounds each)
• extra-virgin olive oil for brushing
• salt and freshly ground pepper