with
Spicy Peanut Dressing
from
Karen Tyrrell
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I am a big fan of the sweet potato!
Here is a recipe I test-drove for a pre-Thanksgiving lunch. It was delicious. The recipe serves 6 to 8 people.
Ingredients
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1/4 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil
4 garlic cloves, minced
1 Tablespoon peanut butter
2 teaspoons garlic-chili sauce (Asian section)
1 1/2 teaspoons golden brown sugar
2 lbs. red-skinned sweet potatoes (yams) peeled,
cut into 1/2-in. cubes
1 1/2 cups sugar snap peas,
cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts
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Instructions
Whisk first 9 ingredients in medium bowl to blend.
Add enough water to large saucepan to reach depth of 1/2 inch or more. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes.
Drain and cool. Or cook whole, then peel and slice when cool enough to handle.
Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. Sprinkle salad with peanuts and serve.
Or, cover and refrigerate.
Note: Can be made 4 hours ahead.
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Enjoy!