Preheat oven to 375ºF.

Prick potatoes with fork several times and wrap in foil.

Bake for 75-90 minutes or until fork tender; cool and peel.

Saute onion and garlic in the coconut oil until soft; let cool.

Puree sweet potatoes, cilantro, and cooked onion with one cup of the broth until smooth.

Pour puree into saucepan with remaining broth, sambal, and coconut milk; heat until hot enough to serve.

Garnish with extra cilantro if desired.