1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
4. Add peanut butter and kale (or if using spinach–only add right before serving). Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you want!

Instant Pot:

1. Cook everything except peanut butter and kale on high pressure for about 3 minutes. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale (or spinach) after cooking.

Slow Cooker:

1. Cook everything except peanut butter and kale (if using spinach, add right before serving) on low for 6 hours. Stir in the peanut butte

Notes: Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.