Bring water in a 2-quart saucepan to a boil. Place chiles in the water and turn off the heat. Let soak for 25-30 minutes, or until softened. Drain. Remove stems and seeds and discard.
Place seeded chiles, tomato pureee, green chiles, onion, garlic, chocolate, chicken stock, almonds, raisins, molasses, and spices in a large, high-powered blender or food processor (at least 8 cups in size). Blend until smooth.
Place chicken in a 5-6 quart slow cooker. Pour blended mixture over chicken. Cover and cook until chicken is fall-apart tender, 4-6 hours* on low.
About 1 ½ hours before serving, preheat oven to 375°F. Place sweet potatoes on a rimmed baking sheet lined with aluminum foil.
Pierce sweet potatoes all over with a fork and rub the skins with olive oil. Bake 60-70 minutes until potatoes are fork tender.
About 15 minutes before serving, remove chicken from the slow cooker and shred with two forks.
Remove 2 cups** of sauce from the slow cooker and reserve for another use.
Return chicken to slow cooker and keep warm until ready to serve.
To assemble, cut each sweet potato in half lengthwise.
Press a divot in the middle of each half with a spoon, which will also flatten the sweet potato some to be more stable.
Pile on chicken mole and add suggested toppings, as desired. Enjoy!
*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.**Reserved mole can be used for enchiladas and as a delicious sauce for pork and steak. Keep refrigerated up to 5 days, or freeze up to 3 months.