In a medium saucepan cook the sweet potatoes, onion, and apple covered, in a large amount of boiling water for 10 minutes or until potatoes are tender. Drain well. Set aside 1 cup of potato mixture.
In a food processor or blender combine the remaining cooked potato mix and chicken broth. Cover and process or blend until smooth; set aside.
In the same saucepan melt butter. Stir in flour, cinnamon, salt, pepper, and ancho chile pepper if desired. Add 1 cup milk all at once. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
Stir in the reserved potato mix, and blended vegetable mixture. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. Season to taste with additional salt and pepper.