A combination of flavors that will amaze your taste buds. The quantity of Chipotle is based on how much heat you want, and a little Honey could be used to balance.
Preheat oven to 375 and roast sweet potatoes whole for about an hour, or until soft. Set aside and let cool. Meanwhile, in a large pot heat oil/butter over medium heat. Saute onions and garlic until soft, add cumin and stir, then wine and reduce to about 2 tbsp liquid. Add chipotle and cook another 2 minutes. Peel sweet potatoes, discard skins and cut into chunks. Add almond and sweet potato chunks to pot. Stir gently to blend ingredients. Add stock and bring to a boil, then reduce to a simmer for 15-20 minutes. Use a potato masher to mash potatoes in stock until soup thickens. Slice shallots into thin pieces, soak in milk, drain, flour and fry until golden and crispy. Hand-pick some cilantro leaves, pour soup into bowls and garnish with a bit of cilantro and fried shallots. Delicious!!!