Sweet Potatoes with a Twist

Happy Thanksgiving!

If you’ve got leftover baked sweet potatoes, use them in this terrific salad/side dish.

When I last visited DC, a friend and I stopped to eat in teaism, where they have this delicious sweet potato salad with miso sauce. I’ve attempted to make it a few times since then, and while it’s not the same, it’s pretty darn close. And it’s so delicious.

You can see the original salad in this picture:

You can see it all the way in the back middle...

Sweet Potato Salad with Peanut Dressing

1 large sweet potato, peeled and cubed

0.25 cup creamy peanut butter

2 tsp soy sauce (low sodium works best)

1 tsp lemon juice

1 TBL loosely packed brown sugar

0.25 cup almond milk

1 tsp freshly grated ginger

Boil potatoes until tender, if not using already baked sweet potatoes.

Mix together all ingredients except potatoes.
Mix until all dressing evenly coats potato cubes.

This dish combines salty, sweet, and creamy all in one. It’s pretty much deliciousness in a bowl.


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