Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2014/a-taste-of-pesach-review-and-giveaway