Serves 6 to 8
1/4 C rice vinegar
1/4 C soy sauce
1/4 C mayonnaise
1 heaping T minced or grated fresh ginger
1-1/2 T toasted sesame oil
4 cloves garlic cloves, minced
1 T peanut butter
2 t Sriracha chili-garlic sauce
1-1/2 t brown sugar
2 pounds sweet potatoes, cut to 1/2-inch dice
1-1/2 C sugar snap peas, cut into 1/2-inch pieces
1 C sliced green onions
1/3 C peanuts, chopped
Whisk first 9 ingredients (the dressing) together in a large bowl. In a large saucepan, bring 1/2-inch of water to a boil. Add the sweet potatoes, cover, and cook until just tender (about 5 minutes). Drain and cool.
Mix the sweet potatoes, peas, and green onions into the dressing. Season with salt and pepper and top with chopped peanuts.