Clean and peel the sweet potatoes.
Boil or bake the sweet potatoes until they are done but still firm.
Once the potatoes are done, drain and rinse with cold water to stop the cooking, set aside.
Clean and dice the onion, if using a fresh onion.
In a small fry pan, add the oil and fresh onion, saute for about 7 minutes or until the onion starts to brown and caramelize, set aside to cool.
In a large serving bowl, add the cooked potatoes and vegetables.
Add the remaining ingredients to the large serving bowl.
Stir the ingredients together until well combined.
Cover the bowl and place in the refrigerator for up to 2 hours or overnight.
Remove the bowl from the refrigerator and stir the salad before serving.
