Add the tomatoes and cook for about 3 minutes until they have reduced.
Add the broth and the sweet potatoes and bring the stew to a boil.
Reduce the heat to low and let it simmer for 8 minutes or until the sweet potato chunks are tender. (Covering the pan will help the potatoes cook faster.)
Add the edamame and peanut butter and stir until the peanut butter is fully dissolved and the beans are heated.
Add the spinach and cilantro and stir until the spinach is wilted.
Season the stew to taste with salt and pepper.
Serve the stew over rice, couscous or the starch of your choice.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/african-peanut-stew/