Peel the sweet potatoes and cut them into a few pieces so they cook faster.
Boil some water and drop 'em in there.
Cook until they're not crunchy and you would want to actually eat them, but not so much that they're pure mush. You can check on them by stabbing them with a fork in the pot.
When they're done, rinse them to cool them off and then cut them up into small squares. You want a size that you could realistically pick up with a tortilla chip, if you get my drift.
Cut up all the other veggies and put everything into a bowl.
Add the cilantro, salt, pepper, a bit of lime juice and olive oil to your liking. Try a little bit, stir, taste and then see if you want more so you don't overdo it.
Serve with tortilla or pita chips and enjoy.