We’re grateful to Culinate member Katie Hickey for bringing this recipe from Epicurious to our attention; we love the idea of pairing sweet potatoes with a spicy dressing. We’ve tinkered with it a little more, and are keen on the results — especially served alongside grilled sausages.

Steps

1. Bring a pot of salted water to a boil. Add the sweet potatoes and boil gently until just tender, about 5 minutes.
2. In a medium bowl, measure the peanut butter, vinegar, soy sauce, ginger, garlic, brown sugar, sesame oil, and chile-garlic sauce; whisk until smooth.
3. While still warm, toss the sweet potatoes with the dressing in a large bowl. Mix in the sugar snap peas, green onions, and cilantro.
4. Although you can serve this salad warm or at room temperature, I think it tastes best the next day, after it’s had time to absorb the dressing overnight in the fridge. Before serving, sprinkle with the chopped peanuts.