As with everything in life, I have added my embellishments. The biggest change here is to lightly roast the sweet potatoes rather than to fry them. I like the fact that this allows the sweetness of the sweet potatoes to mellow into a nice dense perfection, but avoids the oil and darkness of color that deep frying does to these recipes. While I like to serve the salad right away, it can actually be made ahead and kept for a day and served later. In fact, this allows the flavors to deepen.