This recipe is an adaption of a recipe found in Japanese Cooking: Contemporary & Traditional by Miyoko Nishimoto Schinner when I was looking for a potato salad recipe that uses sweet potatoes. I didn't find a recipe for sweet potato salad and figured out why - the sweet potatoes get really mushy but to me that hardly matters since I wasn't schlepping it around all over the place anyway. It is great hot and cold.
Sesame Sweet Potato Salad
What You Need:
2 Large Sweet Potatoes; Cut Into 1" Cubes
1/4 Cup Toasted Sesame Seeds
2 T Soy Sauce
2 T Mirin
2 T Apple Cider Vinegar
1/2 t Sesame Oil
1 Cup Peas (Optional)
Cook the cubed Sweet Potato either in a pan on the stove or in the microwave in a bowl with just enough water to cover the potatoes. It took my microwave about 8 minutes. Cook until soft. Drain.
Meanwhile whisk together liquids in a large bowl. Toss in sweet potatoes, sesame seeds and peas. Serve warm or chilled.
To toast the sesame seeds: In a heavy skillet over medium heat constantly tossing until light brown and crackly sounding.