Heat the oil in a large saucepan over medium-high heat. Add onion, garlic, ginger and jalapeno. Saute 2 minutes until translucent. Add the sweet potato and cook for 15 minutes; add peanut flour; stir to coat. Add the chicken stock and bring to a simmer. Simmer 30 minutes or until the vegetables are tender. Transfer the vegetables to a blender and puree until smooth. Strain if desired. Adjust the seasoning with brown sugar, salt and pepper. Garnish with toasted peanuts.
Recipe developed by The Culinary Institute of America
Nutrition information per serving:
Calories from Fat: 102