Instructions: In a large pot, bring 2 quarts of water to a rapid boil over high heat.

Throw your sweet potatoes in and cook until they can be pierced fairly easily with a fork but still offer a good amount of resistance, 8 to 10 minutes. Drain the potatoes, rinse with cold water, and refrigerate until chilled, at least 30 minutes.

In a medium bowl, combine all the remaining ingredients, and mix well. Add the chilled sweet potatoes, toss well to coat, and serve.

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