Thai-Inspired Sweet Potato Salad             Return to Recipe List

¼ cup lemon juice
2 teaspoons ground coriander
¾ teaspoon hot pepper flakes
1 teaspoon salt
¼ teaspoon ground pepper
½ cup oil
3 pounds fresh California Sweet Potatoes
1 ½ cup diced green pepper
¾ cup chopped onion
2/3 cup roasted, salted peanuts, chopped
1/3 cup chopped cilantro

Combine lemon juice and next 4 ingredients. Beat in oil; reserve. Cook sweet potatoes in salted boiling water until barely tender, about 30 minute. Do not overcook. When cool enough to handle, peel and cut into ¾ inch cubes. Gently toss with reserved dressing green pepper, onion peanuts and cilantro. Chill. Makes 6-8 servings.

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