Makes 8-12 servings.

1 cup peeled, grated sweet potatoes
1 jicama, peeled and julienned
1 cup cucumber, julienned, seeds removed
1 cup red onion, sliced
1 navel orange, peeled and cut into small pieces
1 tablespoon chopped fresh cilantro
1/4 cup orange juice
1/4 cup fresh lime juice
3 tablespoons rice vinegar, divided
1 teaspoon salt
1 teaspoon white pepper

In a large bowl combine sweet potatoes, jicama, cucumber, red onion, oranges and cilantro.
Combine orange juice, lime juice, 2 tablespoons rice vinegar, salt and white pepper.
Pour juice mix over vegetables, toss well.
Cover and refrigerate at least 1 hour before serving. Dash with about 1 tablespoon more of rice vinegar and toss again.
Serve as a main vegetarian dish or as a side dish to grilled or barbecued meats.

Recipe provided by the North Carolina Sweet Potato Commission

http://www.ncsweetpotatoes.com