Toss sweet potato chunks with lard, sprinkle with salt & pepper. Spread the sweet potatoes on a baking sheet and bake for 30 minutes or until fork tender. Remove from oven and set aside.
While potatoes are baking, cook bacon pieces in a Dutch oven or large soup pot over medium heat, cooking until fat has rendered out and all pieces are crispy.
Line a plate with paper towel and using a slotted spoon, remove bacon bits from the fat. Leave the bacon fat in the pot and keep it on medium heat.
Add the onion to the bacon fat and cook until translucent, about 4-5 minutes.
Deglaze the pot with the apple cider vinegar & scrape up any brown bits off the bottom.
Once potatoes are done, add them to the pot.
Add in 4 cups chicken stock enough to cover the potatoes and let simmer for 5 minutes.
Using an immersion blender (or regular blender in batches) begin to combine everything together, adding in more chicken stock as needed to reach desired consistency.
Once desired consistency is reached, add in ¾ of the bacon bits (reserving some for garnish), chili flakes and the green onion. Mix well into soup.
Serve in bowls and garnish with remaining bacon bits, chives, and hot sauce (optional)
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/loaded-baked-sweet-potato-soup/