Green Curry Chicken with Sweet Potato

1 kg sweet potato, peeled, diced
2 T peanut oil
2 T Thai green curry paste
1 T peanut oil, extra
4 chicken breast fillets, chopped
1 C chicken stock
1 C coconut cream
4 kaffir lime leaves, shredded
1/3 C coriander leaves
Preheat oven to 200°C. Place sweet potato in baking dish and sprinkle with oil, bake 25 mins or until golden and soft. Heat large frypan, add curry paste and extra oil 2 mins stirring. Add chicken 1 min to seal. Add stock, coconut cream, lime leaves, simmer 15 mins or until chicken tender. Serve with rice and sweet potato on plate, topped with chicken and sauce and sprinkled with coriander leaves