Heat the oil in a large sauce pan over medium-high heat. Add onion, garlic, ginger, and jalapeno, saute 2 minutes until transleucent. Add the sweet potato and cook for 15 minutes. Add peanut flout, stir to coat.
Add the chicken stock and bring to a summer. Simmer 30 minutes or until the vegetables are tender.
Transfer the vegetables to a blender and puree until smooth. Season with salt, pepper, and brown sugar.
