Preheat oven to 400-degrees F. Line a baking sheet with aluminum foil or parchment paper.
Peel then chop sweet potato into medium-sized cubes and place in a large bowl.
Toss sweet potato in oil to coat.
Spread sweet potato evenly on baking sheet and roast in the oven for 20 minutes, stirring at 10 minutes.
While sweet potato is cooking, chop red pepper and fresh parsley and add to the large bowl.
When sweet potato is roasted, remove from oven and mix back in the large bowl with the red pepper and parsley.
Add 1 TBSP olive oil, lemon juice, salt, dill and black pepper. Mix well.
Cool in fridge and then serve.