Boil the sweet potato chunks until soft (be careful not to overcook or they will be too soft). Drain water and transfer to a mixing bowl or casserole dish. Add the bell pepper, cilantro and scallions, and mix evenly.

Whisk the flaxseed oil, lime juice, cayenne and cumin together in a small bowl.

Toss sweet potato mixture with dressing and place in the refrigerator for 2-3 hours. Bring to room temperature for 30 minutes before serving.