2 cups Diced Onions 2 cups Diced Celery 1 cup Diced Bell Pepper 1 or 2 Diced Jalapenos-seeds removed (optional) 1/4 cup margarine or Vegetable Oil
Heat Oil in thick walled 8 qt stock pot Add onions and celery, cook for two minutes over med high heat stirring occasionally. Add Peppers and Stir in: 2 Tablespoons Ginger ground or fresh 2-3 Tablespoons Coriander 2 Tablespoons Cumin 1 teaspoon ground White Pepper Continue to monitor until peppers are soft then add:
4 Quarts Sweet Potatoes- peeled and cut into 2 inch pieces 2 Quarts of Vegetable or Chicken Stock to barely cover potatoes 1 1/2 ounces Peanut Butter 1 can Cream of Coconut (richer and sweeter) or or 1 can Coconut Milk (lighter, less sweet)
Simmer until potatoes are tender. Puree with a Food Processor or with an emulsion blender. You might need to pass it through a strainer if you would like a fine consistency.
Yields about 1 Gallon - Don't worry, you will need to make more.
Garnish with Toasted Coconut, chopped peanuts and Cilantro