1 pound sweet potatoes, peeled and cut into large cubes
1 large sweet onion
4 tablespoons canola oil
1 teaspoon kosher salt
3 tablespoons bittersweet chocolate
2 dried figs
1 tablespoon honey
2 cups chicken stock, plus more as needed
Preparation
Heat a cast iron skillet over medium heat. Toast each chile for 4 to 5 seconds per side, just until they deepen in color. Transfer to a medium bowl.
Toast the clove, allspice, star anise, cinnamon, and cumin until fragrant. Add to the bowl with the chiles.
Toast the benne seeds, peanuts, and pecans until lightly browned and aromatic. Add them to the bowl.
Toast the oregano and rosemary until the leaves just begin to char. Remove the leaves from the stems, add the leaves to the bowl, and discard the stems.
Preheat the broiler to high. Toss the tomatoes, ginger, garlic, sweet potatoes, and onion with the canola oil and salt. Spread on a baking sheet and broil until lightly charred.
Transfer the roasted vegetables and the toasted chile mixture to a medium saucepan. Add the bittersweet chocolate, dried figs, honey, and 2 cups chicken stock.
Simmer, stirring frequently, for about 20 minutes, or until the sweet potatoes are completely tender.
Transfer the mixture to a blender and blend until smooth. Add additional chicken stock as needed to reach the desired consistency.
