Preheat oven 400* F. Bake sweet potato 40-50 minutes. Allow to cool, then remove skin and thinly slice.
When sweet potato is out of oven, cook the bacon in a large sauté pan over medium heat; cook the bacon until it just begins to crisp, 5 to 7 minutes.
Remove bacon, add coconut oil.
Add the carrots and celery, cook for 3 to 4 minutes.
Add onions and bell pepper, cook for 5 to 6 minutes.
Add the sweet potato slices, sauté 2 to 3 minutes each side to brown.
Add tomato paste and garlic, cook 2 to 3 minutes.
Add the kale and and other greens, sauté until wilted, tossing with the onion and other ingredients, about 5 minutes.
Pour in the broth and tomato sauce, continue to cook for an additional 5 minutes. Season with salt and pepper to taste.
Mix in crumbled bacon and currents. Serve hot.