Source: The New Greenmarket Cookbook Recipe by Tamar Adler, auhor of An Everlasting Meal, who suggests letting the potatoes cool in the fridge, then peeling and slicing the potatoes into rounds, then dressing the potatoes with the remaining ingredients. I haven't tried this method, which sounds lovely, and I am sure I will soon. The method below sort of turns this into sweet potato guac, and it's delicious. I've used coconut oil, always a nice complement to sweet potatoes, in place of the olive oil, but I'm sure olive oil would be nice, too.