This easy to make sweet potato salad is a showstopper for your next backyard BBQ or potluck. Be sure to let people know there are peanuts in this dish.
Servings6
AuthorPaula Shoyer
Ingredients
2pounds(1 kg) sweet potatoes, peeled and cut into 3-inch (7.5-cm) chunks
1/4cup(60g) natural, smooth peanut butter
1/4cup(60ml) boiling water
1tablespoonTamari soy sauce
2teaspoonssesame oil
1teaspoonhoney
1/4teaspoonrice vinegar
2tablespoonschopped cilantro
2pinchescayenne pepper
2scallionsends trimmed, sliced
Black sesame seedsoptional
2tablespoonschopped roasted peanuts
Instructions
In a medium saucepan, bring 8 cups (2L) water to a boil over medium heat. Add the sweet potato chunks and cook until barely fork-tender, about 15 minutes. Be careful not to overcook. Drain and let cool completely.
Meanwhile, prepare the dressing. Measure the peanut butter in a 2-cup (500-ml) glass measuring cup. Add the boiling water, and stir or whisk to dissolve the peanut butter in the water. Add the tamari, sesame oil, honey, rice vinegar, cilantro, and cayenne pepper. Whisk well.
When the sweet potatoes are cool, cut them into 1-inch (2.5-cm) cubes and place them in a medium serving bowl. Add the dressing and mix gently. Sprinkle the scallions and sesame seeds or chopped peanuts on top, if you like, and serve.
Recipe Notes
PREP TIME: 10 minutes
COOK TIME: 15 minutes
ADVANCE PREP: May be made 2 days in advance