Sweet Potato and Pea Salad

4 sweet potatoes (about 2 pounds)
1 cup of shelled baby peas
3 scallions, minced
2 tablespoons of chopped fresh parsley
1/2 cup of extra-virgin olive oil
1/4 cup of freshly squeezed lemon juice
1/2 teaspoon of light brown sugar
Salt

Place the sweet potatoes in a large saucepan with enough salted water to cover. Bring the water to the boil.

Reduce the heat to medium and simmer until the potatoes are tender but still firm, perhaps 30 to 45 minutes, depending the their size.

Drain the potatoes and rinse under cold running water.

Peel the the potatoes and cut into 1/2-inch chunks.

Place the potatoes chunks on a large bowl and add the peas, the scallions, and the parsley. Carefully, lightly toss.

In a small bowl, whisk together the oil, the lemon juice, the brown sugar, and the salt to taste.

Pour the dressing over the potato mixture and toss gently to coat evenly.

Serve the salad at room temperature or chilled.

This salad is best within the first 24 hours of its making.