Asian Sweet Potato Salad

This is originally a Bon-Appetit recipe that was also printed in Epicurious that eventually found its way to me. I love sweet potatoes, they are healthy, sweet, have great texture and are easy to cook and I grew up eating them just simply mashed with a little brown sugar. I like the idea of pairing the mildly sweet sweet potatoes with the more salty asian ingredients because who doesn't like the sweet/salty combo (ie: salted caramel, chocolate covered pretzels)?? The recipe itself got rave reviews everywhere I saw it and I just slightly adapted it to my tastes. To be honest, it wasn't the usual all around hit but if you are a fan of Asian ingredients and like dishes such as peanut noodles then you will love this. Just a little unusual to be interesting but with ingredients you mostly have in your pantry. Enjoy!!

2 lb's sweet potatoes

1/4 cup rice vinegar

1/4 cup soy sauce

3 Tbl Mayo

2 tsp minced fresh ginger

4 tsp sesame oil

4 minced garlic cloves

1/4 tsp red pepper flakes (or a Tbl of sirracha chili sauce, optional)

1 Tbl Peanut Butter

2 Tbl Brown sugar

salt and pepper to taste

1/4 cup chopped scallions

1/4 cup chopped salted peanuts

1 Tbl toasted white sesame seeds

2 tsp toasted black sesame seeds

Peel the sweet potatoes and cut them into chunks. Boil them until fork tender but not too mushy or they will fall apart. Cool the sweet potatoes. Whisk the ingredients of the sauce together and pour over the sweet potatoes mixing gently. Season with salt and pepper and garnish with the scallions, peanuts and sesame seeds.