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Thai Sweet Potato Salad

2/3 cup lemon juice
2 tablespoons ground coriander
2 teaspoons red pepper flakes
1 teaspoon salt
3/4 teaspoon ground white pepper
1 1/3 cups vegetable oil
8 pounds Fresh California sweet potatoes (yam variety)
1 quart diced green sweet pepper
2 cups chopped onion
2 2/3 cups roasted, salted peanuts; coarsely chopped
1 1/3 cups 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, green pepper, onion, peanuts and cilantro. Gently toss with reserved dressing. Chill.
4. Serving Suggestion: Spoon salad onto individual lettuce-lined plate.

Makes 16 servings.

Recipe provided courtesy of The Sweet Potato Council of California.