Recipe developed by Chef Tessa Nguyen, RD, LDN, of Taste Nutrition Consulting in partnership with the National Peanut Board
In a mixing bowl, whisk together the peanut butter, apple cider vinegar, maple syrup, canola oil and red chili flakes. If dressing is too thick, add in ½ teaspoon of water at a time until it is smooth.
Gently fold in the green onions and sweetpotatoes. Season to taste with salt and black pepper. Garnish with chopped cilantro or parsley and roasted peanuts.