Preheat oven to 425°F.
Seed and stem dried peppers and place them in a pot with 1 quart water. Bring to a boil and keep at a low, rolling boil for 30-40 minutes until very tender. Place in a food processor and process until smooth.
Place potatoes on baking sheet, spray with baking spray and season with salt, pepper, smoked paprika, nutmeg and cinnamon. Roast until tender and brown at edges, 20-25 minutes.
Heat a medium-size chili pot over medium-high heat with oil, 2 turns of the pan. Add onions, garlic, cumin, coriander, oregano, salt and pepper, and partially cover. Let soften 6-7 minutes, stirring frequently. Add diced tomatoes, beans, chili purée and hot sauce, and bring to a bubble. Adjust salt and add sweet potatoes; stir to combine.
Serve with toppings of choice.