Ingredients
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2 large sweet potatoes (about 2 pounds)
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4 tablespoons peanut oil
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12 roma tomatoes, halved and seeded
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1 teaspoon salt
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2 tablespoons curry powder
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1 tablespoon garlic, minced
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2 teaspoons cayenne pepper
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2 cups smooth peanut butter
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2 quarts chicken broth
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10 ounces unsweetened coconut milk
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1/2 teaspoon ground black pepper
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2 cups thinly sliced yellow onions
Instructions
- Preheat oven to 375 degrees.
- Lightly coat sweet potatoes with one tablespoon of the oil.
- Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
- Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
- Peel the potatoes when they are cool enough to handle.
- Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
- Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
- Add the onions and cook until soft.
- Add the garlic and cook, stirring for 30 seconds.
- Season with cayenne, then add the peanut butter and stir well.
- Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and puree in batches in a blender.