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