This summery way to serve yams is great with hoisin-glazed ribs or pork chops. Experiment by swapping the spuds for rice to create another filling vegetarian meal, or serve the creamy dressing as a dip for chicken satay.

　　

Ingredients

Makes 6 to 8 servings

　　1/4 cup rice vinegar

　　1/4 cup soy sauce

　　3 tablespoons mayonnaise

　　4 teaspoons minced peeled fresh ginger

　　4 teaspoons Asian sesame oil

　　4 garlic cloves, minced

　　1 tablespoon peanut butter

　　2 teaspoons chili-garlic sauce

　　1 1/2 teaspoons light brown sugar

　　2 pounds red-skinned sweet potatoes, peeled and cut into 1/2-inch 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

　　

Step 1

Whisk the vinegar, soy sauce, mayonnaise, ginger, sesame oil, garlic, peanut butter, chili-garlic sauce, and sugar in a medium bowl to blend.

　　

Step 2

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

　　

Step 3

Mix the sweet potatoes, dressing, peas, and green onions in a large bowl. Season the salad with salt and pepper.

　　

Step 4

Sprinkle the salad with peanuts and serve.

　　

DO AHEAD

Step 5

The DRESSING can be made 4 hours ahead. Cover and refrigerate.

　　The Epicurious Cookbook