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Sweet Potato Salad with Spicy Peanut Dressing

(recipe, Katie Hickey)

Introduction

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

Ingredients

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)

Steps

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.