Sweet Potato Lettuce Cups

Peel the sweet potatoes and then grate them on the coarse side of a box grater or using the grating wheel of your food processor. Put the grated potato in a large bowl, sprinkle it with a teaspoon of salt, and toss the mixture well to incorporate the salt. Knead the mixture gently until the potato starts to give up some liquid, about 2 minutes. Then increase the pressure from your hands, grabbing, squeezing, and stirring so you subject all of it to the same treatment. When a squeezed handful drips generously, move the mixture to a strainer, give it a quick rinse, and then wrap it in a dish towel and wring it as hard as you can to extract as much liquid as possible. The drier it is, the better it will absorb the dressing.

Make the dressing: If using a mortar, begin by pounding the garlic into a paste, then add the chiles, breaking them up, and then do the same with the miso, sugar, lime juice, and liquid aminos. When they’re all well-combined, whisk in the peanut butter. If you’re using a food processor or blender, add all the above ingredients and pulse until combined. Add the dried potatoes to a large bowl and mix in the dressing thoroughly, coating all the potato pieces. Let this sit, covered, in the fridge for an hour before serving.

Separate the lettuce leaves, washing them and spinning them dry. Arrange the leaves on a platter and serve the potato mixture alongside with a plate of garnishes. For a more elegant presentation, form the mixture into balls about 1 1/2 in (4 cm) in diameter and nestle each one into a lettuce leaf. Arrange the filled leaves on a serving platter and garnish each one with a sprig of cilantro and a few peanut pieces. Serve immediately.