In a medium bowl, add sweet potatoes and olive oil, and toss to coat. Place on a baking pan and cook until sweet potatoes are cooked through, approximately 20 minutes, stirring halfway through. Remove from oven to cool.
Transfer potatoes back to bowl and stir in green onions, cucumber, lime, garlic and cilantro. Adjust seasoning to taste. Serve salad at room temperature.
Recipe Notes
Per serving: 100 calories, 2 g protein, 4 g fat (1 g saturated fat), 17 g carbohydrates, 3 g fibre, 0 mg cholesterol, 40 mg sodium