Makes 4-6 servings 

Soup:
2 large sweet potatoes, scrubbed and sliced in half lengthwise
4 teaspoons olive oil, divided
1 yellow onion, diced
1 cup fresh or canned diced pineapple (drain canned pineapple)
4 cups low-sodium vegetable broth
2 tablespoons light brown sugar
1/2 cup creamy salted peanut butter
1/2 jalapeno (the more the seeds the hotter the flavor)
1 (15 oz) can light coconut milk
salt, to taste

Garnish:
4 tablespoons unsalted peanuts, chopped
2 tablespoons thinly sliced fresh cilantro

Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the sweet potatoes with 2 teaspoons olive oil; roast flesh side down for 40-45 minutes, or until tender when pierced with a fork. Scoop out the flesh and discard the skins.

In a deep pot over medium heat, saute onions and remaining 2 teaspoons olive oil for 5 minutes, or until lightly browned. Add cooked potatoes, pineapple, and broth. Bring to a boil; reduce to low, and add brown sugar, peanut butter, and jalapeno; cook 7-8 minutes. Turn off heat; allow to cool 5-10 minutes before pureeing.

Working in batches, puree the soup in a blender until smooth; return to the pot over low heat. Add the coconut milk and salt, and stir occasionally until the soup is thoroughly combined and heated, about 10 minutes. Season to taste with salt. If you prefer a thinner soup, simply add a bit more water or broth until desired consistency is reached.

Garnish individual bowls with thinly sliced fresh cilantro and chopped peanuts.