Chilled Sweet Potato Soup with Maple-Smoked Chile Sauce
Prep time: 15 minutes
Cook time: 30 minutes
1 dried ancho chile
2 dried pasilla chiles
4 dried árbol chiles
2 tablespoons distilled white vinegar
2½ teaspoons kosher salt, plus more to taste
¼ cup Crown Maple syrup (Dark Color, Robust Taste)
¾ cup vegetable oil
4 pounds sweet potatoes (about 4 large), peeled and cut into large chunks
1 teaspoon Crown Maple sugar, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup plain full-fat Greek yogurt
Up to 5 cups chicken or vegetable broth
Put the dried chiles, vinegar, 1½ teaspoons salt, and the maple syrup in a food processor. Process the chiles, drizzling in ½ cup of the oil slowly as you go, until you have a smooth mixture that resembles a homemade barbecue sauce. (Add up to ½ cup water if needed.) Set the sauce aside. (You will have about 1 ½ cups chile sauce; in a sealable container, it will last up to 1 month in the refrigerator.)
Preheat the oven to 350°F; line a baking sheet with foil.
Combine the sweet potatoes with the remaining ¼ cup vegetable oil, the maple sugar, the black pepper, and the remaining 1 teaspoon salt in a large bowl and toss to coat the sweet potatoes thoroughly. Spread the sweet potatoes on the baking sheet and bake for 25 to 30 minutes, or until soft and slightly browned on the edges. Let cool.
Place the roasted potatoes in a food processor. Add the yogurt and puree the mixture, adding up to 5 cups broth as necessary, until you have a smooth soup consistency. Season with additional salt, pepper, and maple sugar to taste, then transfer to a sealable container and chill until ready to serve.
Serve the soup in bowls and top generously with the chile sauce.