Preheat the oven to 375°F. Place the sweet potatoes on a rimmed baking sheet and roast for 50 minutes, turning over halfway through.

While the sweet potatoes are roasting, add olive oil to a large skillet over medium heat and sauté the bacon strips until crispy on both sides. Remove bacon from pan, cool, and crumble into small pieces; set aside.

In the same skillet, sauté diced onions and minced garlic until the onions are translucent.

Add the water and bring the heat down to low, letting the ingredients simmer for 20 minutes.

Once the sweet potatoes are done roasting, slice them into half lengthwise, remove the skins and cut into small cubes.

Place the cubed sweet potatoes in the skillet with the rest of the ingredients. Stir and simmer for another 10 minutes.

Carefully transfer the ingredients into the blender or food processor. Blend until smooth.

Return the soup to the skillet and add the coconut cream, mixing well until heated through.

Divide the soup between two bowls. Garnish with chopped parsley and crumbled bacon.