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.
|2||lb. sweet potatoes, peeled and cut into ½-inch cubes|
|¼||cup peanut butter|
|¼||cup rice vinegar|
|¼||cup soy sauce|
|4||tsp. grated ginger|
|3||garlic cloves, minced or pressed|
|1||tsp. brown sugar|
|½||tsp. toasted sesame oil|
|2 to 3||tsp. chile-garlic sauce (use the larger amount if you like it spicy)|
|1½||cups sugar snap peas, cut crosswise into ½-inch pieces|
|1||bunch green onions, thinly sliced|
|1||cup chopped cilantro|
|½||cup dry-roasted peanuts, roughly chopped|
This content is from the Culinate Kitchen collection.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better