Slow-Cooker Peanut-Sweet Potato Stew

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6 small sweet potatoes, peeled, cut crosswise into 3/4-inch slices (about 2 lb.)

3 red onions, thinly sliced

1 14.5-oz. can diced tomatoes

5 sprigs plus 1/2 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons ground cumin

1/2 teaspoon ground allspice

Salt and pepper

1/2 cup creamy or crunchy peanut butter

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