Preheat oven to 450°.

Place sweet potatoes on a metal sheet pan.

On a separate sheet pan, place the tomatillos, tomato and jalapeno. Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon kosher salt.

Slide both pans into your preheated oven. Roast the tomatillo/tomato/jalapeno for 25 to 30 minutes and remove. Continue roasting the sweet potatoes until a knife glides through effortlessly, about 30 more minutes (40-60 minutes total, depending on size).

Meanwhile in a small skillet, heat olive oil over medium heat. Add in shallots plus 1 teaspoon kosher salt and sauté until soft, 5 minutes. Add in garlic and cook 1 to 2 minutes. Pour in sherry and simmer until reduced by 90%, about 8 to 10 minutes.

Allow the potatoes to cool until safe to handle, peel back the skins and use a spoon to scoop the flesh out adding it into a blender or food processor.

Place the roasted vegetables {removing the stems from the jalapeno and tomato}, all of their juices and the sherried shallots and garlic into the blender as well. Add in a cup of broth, secure the lid and puree until smooth.

Pour the puree into a 4 quart Dutch oven and heat over medium-low, add in more broth until reached desired consistency {about 1 more cup}. Taste and season with salt, for me it was an additional 1-1/4 teaspoon.

Once soup is hot, ladle into bowls and top with croutons, pepitas and a sprinkle Aleppo pepper and snipped fresh chives.