West African Sweet Potato Supper

Another amazing recipe from the incredible Holly Z.
She made this one for us while we spent a weekend, along with Carina and Nanuq, at Black Bear Ridge in the Catskills.

She was kind & generous to make this for us, and then later to share the recipe.
I've made it once already, and it is SO good.

West African Sweet Potato Supper

1 T vegetable oil
1 medium onion, sliced and separated into rings
1/4 c creamy peanut butter
1 tsp chili powder
1/2 tsp salt
1/4 tsp cayenne
3 large sweet potatoes peeled and cut into cubes (to make peeling easier, microwave for 2 minutes)
2 cans diced tomato with garlic, undrained
1 can great northern beans undrained
1 can whole kernel corn, drained
Couscous, rice or cooked grain for serving

In large pot heat oil and cook onion until slightly softened and translucent.
Add the rest of the ingredients and bring to a boil.
Reduce heat to medium and cook 20-25 minutes or until sweet potatoes are tender.
Serve with couscous or rice.

A note from Holly:
I know that in the past someone in my family has made this in a slow cooker without a problem. I think you just dump everything in and cook it until the sweet potatoes are soft. The beans will probably get extra broken down but it shouldn't affect the taste. You could reserve the beans and add them in like an hour before it's done if you were concerned at all about that. If you're reserving the beans (and if you're making it in the slow cooker at all) it may need a little more liquid. I didn't any any water when cooking it on the stove, but feel free to throw some in if you think it looks too dry. when I reheat I do usually add a little water to loosen it up. I don't really know about the slow cooker timing, maybe 4-5 hours on low? It's pretty forgiving about over cooking as long as you don't mind a soft texture.