3 sweet potatoes, unpeeled

2 tablespoons (30 ml) olive oil

1/2 lemon, juice only (approximately)

2 tablespoons (30 ml) chopped fresh chives

2 tablespoons (30 ml) chopped fresh cilantro

Salt and pepper

In the top part of a steaming pot, cook the potatoes, covered, for about 50 minutes or until tender. Cut each potato into chunks, keeping the skin, and place in a serving bowl.

In another bowl, combine the remaining ingredients. Pour over the potatoes. Season with salt and pepper.

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