This is how it looked when the circle is completed and plate is removed

Cleanly wash the sweet potato and grate it with the help of a grater, with the skin or without the skin the option is yours, but with the skin you are adding more nutrients into the dish. Here I have to mention, the method I am preparing is to protect many of the nutrients, which we loose when we boil, bake or roast a sweet potato.

On a hot pan add butter, olive oil, mustard seeds, onion, garlic powder and saute it till the onion becomes soft, add shishito pepper and saute it for an other minute, here I have added shishito pepper because it is just 5 to 10 % hot compared to the green chillies, intention is that the hot flavour of chilli not to over power the sweet flavour of the sweet potato. If you don't have shishito peppers, use just a quarter of chilli finely chopped.

Now add the grated Sweet potato, mix and saute it for not more than 2 mins adding the salt to taste(lesser the better,I have used just a half teaspoon), add the Blanched peas into it, mix and saute it for another minute, switch of the flame and add chopped coriander leaves, and chopped dill leaves and give it a mix.

Plate the sauteed sweet potato inside of the cucumber in the plate. Garnish it with a cherry tomato cut into a flower shape. And just before serving you can sprinkle some salt and pepper over the sliced cucumbers.
Here I have avoided the lime because I didn't want it to overpower the sweetness of the sweet potato, but you can add if required not more than 1/4 to half teaspoon of lime into the sauteed mix.

Here the overall cooking time of sweet potato is not more than 3 to 4 mins(in the process retaining many of its nutrients), when I mention the cooking time to be 40mins in the beginning,it's all cutting, grating, sauteing and plating time,😊👍, you can enjoy this salad both warm as well as cold.