Preheat your oven to 425F. Arrange sweet potatoes on a baking sheet and drizzle on about 2-3 tablespoons of olive oil. Add salt and pepper, and toss with your hands to coat.
Roast for 30 minutes, flipping the potatoes after 25 minutes.
Finely chop about 6 sage leaves.
Pour coconut milk into a small space pan, and throw in chopped sage. Cook on low heat until it simmers, and take off heat. Set aside.
Heat up a large pot on medium heat and add 2 tablespoons of olive oil. Add shallots and cook for 3 minutes, until translucent. Add garlic and continue cooking for 2 more minutes.
Throw in roasted sweet potatoes and stir. Cook for 5 minutes. Lower heat and add coconut milk – stir – and add 2 cups of chicken stock.
Continue to stir, breaking up the sweet potatoes with the back of your spoon. Stir in the rest of the chicken stock, a little at a time, until fully incorporated.
Add a sprinkle of salt, black pepper and cayenne pepper. Cover and cook for 15 minutes.
Pour soup into a food processor and puree until smooth. When serving, drizzle on high-quality olive oil and top with fried sage (see below)