Cube sweet potato. You can omit this part if you prefer sweet potato harder. I like it quite soft, so precook it slightly. Place the sweet potato in a microwaveable dish with a lid and cook for 3 – 4 minutes.
Finely chop onion.
Chop bacon into 1.5cm squares.
Cut chicken breasts into small pieces.
Heat 2 tbsps coconut oil in a large stock pot or saucepan and then cook bacon and onion for a couple of minutes.
Once cooked, remove from pot and drain on absorbent paper.
Add 1 tbsp coconut oil to the pot and cook chicken.
Once chicken has browned slightly, crush garlic and stir.
Return bacon and onion to the pot and then add passata, stirring until mixture begins to bubble.
Place sweet potatoes into the pot and mix.
Add the coconut cream to the pot, stir and then bring the stew to the boil. Once boiling reduce to a simmer for 20 minutes.
While the stew is simmering, cook rice by preferred method if you wish to serve with rice or serve with a side dish of sauteed spinach.
Recipe by Planning With Kids at https://planningwithkids.com/2014/06/02/creamy-chicken-and-sweet-potato-stew-dairy-free/