1. Preheat the oven to 200 degrees Celsius, fan assisted.
  2. Cut the sweet potato into cubes.
  3. Using a brush, coat each piece in coconut oil and season with salt and pepper.
  4. Bake for 35 minutes or until tender when poked with a fork.
  5. Remove from the oven and allow to cool slightly.
  6. In a high power blender, place the sweet potato, garlic, ginger, cinnamon, cayenne pepper, peanut butter and coconut milk. Blend on high for a few minutes, or until a smooth puree is formed.
  7. Add the vegetable stock half a cup at a time and continue to blend. Stop when desired consistency is achieved, or add slightly more liquid if it appears too thick.
  8. Place contents into a large saucepan. Gently heat over a medium heat whilst stirring, and season to taste.
  9. Cook until heated through and serve into bowls.
  10. Top with roasted peanuts and fresh coriander.