Put the sweet potato in an appropriate pan (the smaller the base the less oil you'll need) and cover it with olive oil. Add the garlic, chili peppers, and bay leaf, and put it over low heat (use a heat diffuser if you have one—try not to let it simmer, 180˚F. is optimal). Cook until tender, about 40 to 60 minutes. Serve immediately or cool and refrigerate.
To serve bring the pot back up to heat (180˚F. ish). Using a perforated spoon, preferably a Badass Spoon, split the potato between two plates or bowls. Sprinkle generously with kosher salt. Squeeze some lime over each. Sprinkle them with Espelette powder. Sprinkle them both with the peanuts, and top with scallions.
Notes
leftovers will keep submerged in olive oil for weeks, ready for a last minute reheat. Save the seasoned oil for more cooking or seasoning.