Friday, July 01, 2005

Sweet-Potato Salad with Spicy Peanut Dressing

Sweet-Potato Salad with Spicy Peanut Dressing(Adapted from BA)

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons sour cream
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil
3 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons golden brown sugar
2 pounds sweet potatoes peeled, cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1/2 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Whisk first 9 ingredients in medium bowl to blend.

Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.

Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

Serves 6

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