Asian-Style Sweet Potato Salad

I want to make this vegetarian recipe for my Dad.  Soon!  :)

2   pounds sweet potatoes, peeled and cute into 3/4-inch pieces
4   ounces snow peas, string removed, sliced 1/2-inch thick on bias

1   Tbsp rice vinegar
1   Tbsp lime juice
1   Tbsp grated fresh ginger
1   Tbsp soy sauce
1/2 tsp black pepper
1/8 tsp caynenne pepper
2    Tbsp vegetable oil
1    Tbsp toasted sesame oil

1/3 cup salted, dry-roasted peanuts, chopped
3 scallions, sliced thin

Steam sweet potatoes for 16-20 minutes until nearly tender.
Add snow peas and steam until potatoes and snow peas are tender, 2-4 minutes more.
Drain vegetables and rinse (remember to rinse until they are completely cooled or they will break down and become mushy when tossed with the dressing) with cold water until cool.
Drain again and transfer to large bowl.

Whisk the rest of ingredients together, except peanuts and scallions.  Pour dressing over vegetables and gently toss until evenly coated.  Stir in peanuts and scallions.  Cover and refrigerate until chilled, about 30 minutes.

Season again with salt and pepper if needed.