1In Lg saucepan, add sweet potatoes &enough water to cover. Bring to boil, salt water and cook until tender, 12-15 minutes. Drain & return to pot.
2While potatoes are cooking, in a medium pot, heat olive oil, add bacon to pan & cook over medium-high heat, stirring often until crisp, about five min. Drain on paper towel, save 1 tablespoon bacon fat. Add onion, carrot, chipoltle pepper, adobo sauce, thyme sprigs & bayleaf and cook until onion is softened 6-7 minutes. Stir in the chicken/vegetable stock orange peel, orange juice and cinnamon. Drizzle with honey or syrup and sezson with salt & peppe
3Simmer until potatoes are tender, about 5 minutes. Discard bayleaf and thyme sprigs.
4Add the stock mixture to the sweet potatoes in the pot and puree with immersion blender.