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Sweet Potato Salad with Spicy Peanut Dressing

(recipe, Katie Hickey)

Introduction

This is an AWESOME recipe from Bon Appetit. It's good warm, cold or at room temperature.

Ingredients

1. ¼ cup rice vinegar
2. ¼ cup soy sauce
3. 3 Tbsp. Greek yogurt
4. 4 tsp. grated ginger
5. a drizzle of sesame oil (about ¼ to ½ tsp)
6. 4 garlic cloves, minced
7. 1 Tbsp. peanut butter
8. 2 tsp. chili-garlic sauce
9. 1½ tsp. brown sugar
10. 2 lb. red-skinned sweet potatoes, peeled, cut into ½-inch cubes
11. 1½ cups sugar snap peas, cut crosswise into ½ inch pieces (optional- I did not use them)
12. 1 cup thinly sliced green onions
13. handful of chopped cilantro
14. ⅓ cup chopped dry-roasted peanuts (also optional, I did not use them)

Steps

1. Whisk the first 9 ingredients together to blend in a medium bowl.
2. Bring a pot of salted water to a boil and add sweet potatoes. Boil until just tender, about 5 minutes.
3. Toss sweet potatoes (while warm) in dressing. Mix in sugar snap peas (if using), scallions and cilantro. Season to taste with salt (or fish sauce) and pepper.
4. Serve warm, room temperature, or chilled. Sprinkle with peanuts (if using) just before serving.