Over the past few weeks we have been absolutely inundated with sweet potatoes from our CSA. While there are all kinds of recipes out there for a wide variety of mashed potato and sweet potato casserole kind of things, we really wanted something different. After looking at all kinds of options, I decided on another “mash-up” kind of thing: with all of the sweetness of the potatoes, I thought it would be nice to mix it with something kind of hot and spicy. While picking up some odds and ends at YDFM, I noticed that they had some really nice looking, large, bone-in pork roasts. I picked up about four pounds worth. Since JT has been working so hard, I wanted to serve her a well-deserved “feast,” and at any good feast the pig always has an apple in its mouth. So, I also grabbed four sweet fujis. Now, what to do for the spicy? I started to get poblano peppers for stuffing, but then noticed that they had some really pretty dried chipotles. I figured the smokiness that they would provide would contribute to the feasty theme, so I grabbed a handful. Finally, having all day in front of me, I decided to take advantage of the time and cook the whole thing on low in the slow cooker. Rather than simply mix the chilis into the the vegetables, I decided instead to cook them down into an adobo sauce and make a rub for the pork, so I did that the night before. I was a little afraid of the heat that the chilis would bring, so I de-seeded them before cooking them down. If I had to do it again I would keep the seeds in and then strain them out in the end. Other than that the whole meal turned out really well. Over about eight hours the potatoes and apples cooked down into a kind of sweet chutney, and I made a nice little gravy for the meat out of the strained liquids from the veggies – it was nice and sweet, which was great on the (mildly) spicy and smoky pork.