Peel and chop the sweet potato and chop the onion into very small pieces. Finely mince the garlic and grate the ginger. In a large crock pot, add these ingredients along with the rice and vegetable stock. Cook on high for 3-3.5 hours until the rice is fully cooked.
Remove about 1/3 of the mixture to a blender. I found that the sweet potatoes floated more than the rice, so I was able to easily capture more of those for the blender than the rice. Add the peanut butter, tomato paste, and hot sauce. Blend well. Then add this back into the crock pot and give that a good stir and allow everything to get nice and warm. Taste and add salt and pepper as needed.
When you're ready to serve, top with some chopped cilantro and peanuts.
You can use a combination of vegetable stock and some water if needed (like if you run low on stock. Like you could easily use 4 cups vegetable stock and 2 cups of water if needed.