In a large stockpot, heat the oil over medium heat. Add the garlic, onions, and a 1/2 tsp of salt. Cook for 4-5 minutes or until the onions are translucent.
Stir in the chopped sweet potatoes, 1/4 tsp of salt & rosemary. Cook for 2-3 minutes.
Add in the chopped ham and broth. Bring to a boil and reduce heat, cover and simmer for 20 minutes.
Add in the chopped kale and cook for 5 minutes or until the sweet potatoes are tender. Taste and add more salt if desired.
Serve immediately. Store in the fridge for 2-3 days or in the freezer for up to 3 months.