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Sweet Potato Salad with Spicy Peanut Dressing

(recipe, Katie Hickey)


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


  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)


  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.