Diced cooked sweet potatoes, green bell pepper, onion and coarsely chopped dry roasted, salted peanuts are tossed in a fiery-spiced lemon and coriander vinaigrette.

Thai Sweet Potato Salad

1/3 cup lemon juice
1 tablespoon ground coriander
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup vegetable oil
4 pounds Fresh California sweet potatoes (yam variety)
2 cups diced green bell pepper
1 cup chopped onion
1 1/3 cups dry roasted, salted peanuts; coarsely chopped
3/4 cup chopped cilantro

1. For dressing: Combine lemon juice, coriander, pepper flakes, salt and ground pepper. Beat in oil. Store in refrigerator.
2. Cook sweet potatoes in salted, boiling water just until tender, 20 to 30 minutes. Do not overcook. Cool; peel and cut into 3/4 inch cubes.
3. Combine diced sweet potatoes, bell pepper, onion, peanuts and cilantro. Gently toss with reserved dressing. Chill.

Makes 8 to 10 servings.

Recipe provided courtesy of The Sweet Potato Council of California.