Heat a large pot or Dutch oven over medium heat. Add the olive oil, and once it shimmers, toss in the diced onion. Sauté until translucent—about 5 minutes. The smell fills the kitchen, creating a cozy atmosphere. Next, add the minced garlic, ginger, and jalapeño. Stir continuously for 2 minutes, letting those vibrant flavors meld.

Now comes the magic! Sprinkle in the cumin, cayenne pepper, and smoked paprika. Stir everything around for about a minute. This simple step intensifies the aroma, creating a fragrant base for our stew.

Add the tomato paste, stirring to create a cohesive mixture. The tomato paste not only deepens the flavor but adds a lovely color to the dish. Now toss in the sweet potato cubes. Stir, making sure the sweet potatoes are coated with the seasonings.

Next, pour in the vegetable stock and water. This is where the stew really starts to come together. Bring the mix to a vigorous simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. You want the sweet potatoes to become tender but still hold their shape.

After 20 minutes, it’s time for the star of the dish—peanut butter. Stir it in until it fully combines with the broth, adding a luscious texture. Next, throw in the chopped collard greens. These greens not only add nutrition but also a slight bitterness that balances the sweetness of the sweet potatoes. Cover again and let it all simmer for another 10 minutes.

Give it a final taste. This is your opportunity to adjust the seasoning if necessary. Maybe a pinch more salt or an extra squeeze of lime? Once you’re satisfied, it’s ready to serve! Ladle it into bowls, garnishing with fresh cilantro, a squeeze of lime, and a sprinkle of crushed peanuts for added crunch.