First of all, I don't have a microwave so i roasted the sweet potatoes with allspice, salt and pepper @ 450 for about 25 min which added a deeper flavor over all.
Seconded, It's much easier to add the broth to all the ingredients and when time to blend just put the sweet potatoes in the blender and add the stock & PB. definitely save 1/4 of the potatoes for texture.
Third, I played with the flavor doubling the allspice and using 'sriracha' instead of chilies.
I also added more ginger which i thought was key to complementing/toning down the PB taste.
i garnished with cilantro and chives. yum. crushed peanuts would be nice too.
stock: 2 1/2 c. organic tomato juice, 2 1/2 c. water, 1 veggie bullion cube.
Little tip* for the ginger use a garlic press.