Spicy Thai Cabbage and Rice Salad with Sweet Potatoes

Place sweet potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 minutes or until tender. Transfer sweet potatoes to a bowl; mash with a fork or potato masher. Add water, 1 tablespoon at a time, to achieve desired consistency. Meanwhile, for dressing, remove 1 teaspoon zest and squeeze ⅓ cup juice from limes. Place in a large bowl. Add the next six ingredients (through black pepper); whisk to combine. Add rices and cabbage to dressing; toss to combine. Let stand 10 minutes to allow cabbage to slightly wilt, stirring occasionally. Stir in grapes, chile slices, ⅓ cup cilantro, and ¼ cup mint. Spoon sweet potatoes on serving plates. Top with rice mixture, peanuts, and additional fresh herbs. Prep-time: 35 MINUTES / Ready In: 1 HOUR Makes 18 cups Serving size: 3 cups