based on a recipe from Soups, Stews, and Chilis by Cooks Illustrated
1/2 pound ham, diced into 1/4″ chunks
2 medium onions, chopped fine
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1/4 teaspoon ground coriander
Pinch of allspice
3 cups organic chicken broth
1 can of coconut milk
1 pound of sweet potatoes, peeled, and cut into 1/4-inch pieces
1 bay leaf
Salt and ground black pepper
Cook the ham in a large Dutch oven over medium heat for 3 minutes. Stir in the onions and cook until the onions are softened, 5 to 7 minutes. Stir in the garlic, coriander, and allspice and cook until fragrant, about 30 seconds.
Gradually whisk in the broth, scraping up any browned bits. Stir in the coconut milk, sweet potatoes, and bay leaf and bring to a boil. Reduce to a gentle simmer and cook until the potatoes are tender, 15 to 20 minutes.
Remove the bay leaf. Season with salt and pepper.