How to make it

  • Place the sweet potatoes on a large saucepan with enough water to cover and bring to a boil, then cook about 7 minutes, until tender but not mushy (test with a fork). Drain and rinse under cold water.
  • In a blender, mix dressing ingredients on low speed until smooth.
  • Once the sweet potatoes are cool, put them in a large bowl, add the sugar snap peas, onions and dressing. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with peanuts before serving.

People Who Like This Dish 2
Reviews & Comments 3

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    " It was excellent "
    auntybea ate it and said...
    Love this!
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    " It was excellent "
    chefmeow ate it and said...
    This does sound incredible. Great post.
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  • zeeskiet 10 years ago
    Nutrients per 128g serving:
    Calories 182
    Fat 7g
    Cholesterol 0
    Carbs 27g
    Fiber 4g
    Protein 4g

    This salad is a good source of potassium, magnesium and phosphorous, as well as tasty!
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