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Sweet Potato Salad with Spicy Peanut Dressing

(recipe, Katie Hickey)


Good hot, cold, or at room temperature. The original recipe calls for boiling the potatoes, but I steam them for fluffier texture.


  1. ¼ cup rice vinegar
  2. ¼ cup soy sauce
  3. 3 Tbsp. yogurt
  4. 4 tsp. minced peeled fresh ginger
  5. A drizzle (about ¼ tsp) toasted sesame oil
  6. 4 garlic cloves, minced
  7. 1 Tbsp. peanut butter
  8. 2 tsp. chili-garlic sauce
  9. 2 lb. red-skinned sweet potatoes (yams), peeled, cut into ½-inch cubes
  10. 2 scallions, chopped
  11. small handful of cliantro, chopped
  12. (optional 1½ cups sugar snap peas, sliced)


  1. Whisk dressing ingredients in medium bowl to blend.
  2. Add enough water to large saucepan to reach depth of ½ inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool. (Or steam, as I mentioned above).
  3. Mix sweet potatoes, dressing, peas (if using), cilantro and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Serve hot, cold, or at room temperature.