3 pounds sweet potatoes (I like the “Garnet” variety.)
1/4 cup canned roasted red peppers, diced
1/2 bunch of parsley, chopped
the juice of 3 lime
1-2 cloves of garlic, minced
1/3 – 1/2 cup olive oil
sea salt and pepper
Wash the potatoes well. Trim away any gnarly-looking spots. Pat them dry. Rub a thin coating of olive oil or butter on the potatoes. Place in a rimmed baking pan. Bake at 400 degrees for 45 minutes, or until a fork stuck in the largest one shows that it is soft inside. Let them cool completely, then peel and cut into chunks.
Place potatoes in a large mixing bowl. Add red peppers and parsley.
In a small jar with a lid, combine lime juice, garlic, olive oil, sea salt and pepper. Shake well.
Pour over sweet potato mixture and toss. Chill in the fridge for a few hours to blend the flavors.