Wash and peel the sweet potatoes carefully. Cut them into similar-sized cubes. Even pieces cook more evenly and finish at the same time. Avoid making the cubes too small or they may become overly soft.

Fill a large pot with a few inches of water. Place the steamer basket above the water. Bring the water to a gentle boil. Make sure the water does not touch the bottom of the basket.

Place the sweet potato cubes inside the steamer basket. Cover the pot with a tight-fitting lid. Steam for about 12 to 15 minutes. Check with a fork when the potatoes become tender but still hold their shape.

Carefully remove the steamed sweet potatoes from the basket. Spread them gently on a plate or tray. Let them cool for several minutes. Cooling prevents the fresh vegetables from becoming warm and soft later.

Add diced cucumber, halved cherry tomatoes, red onion, parsley and cilantro to a large mixing bowl. Keep the vegetable pieces fairly similar in size. This creates a pleasant texture in every bite.

Add olive oil, lemon juice, apple cider vinegar, honey, Dijon mustard, salt, pepper and cumin to a small bowl. Whisk until smooth. Taste the dressing and adjust the lemon juice or seasoning if needed.

Add the cooled sweet potatoes to the bowl with the fresh vegetables. Pour the dressing over everything. Toss gently with a large spoon. Avoid vigorous mixing because the steamed potatoes can break apart easily.

Cover the salad and refrigerate it for about 20 minutes before serving. Chilling helps the flavors blend together. Give the salad one gentle toss before transferring it to a serving bowl.