Place the drumsticks side by side in a gratin dish.
Marinade: wash limes with hot water, dry and rub off the skins. Squeeze 2 limes. Cut unpeeled ginger into thin slices and chop garlic finely.
Crush peppercorns, deseed and chop chillies.
Mix well the lime juice and peel, ginger, garlic, chilies, sherry, honey, sesame oil, soy sauce and sherry and pour over the chicken legs. Cover with plastic wrap and marinade at least 4 hours, preferably over night in the refrigerator.

Preheat oven to 180 ° C and fry the drumsticks with the marinade about 70 minutes, turn it often.
Peel and dice the sweet potatoes. Cover them in a saucepan with water, add 1 tsp. salt and boil until tender. Drain, add 4 tbsp. olive oil and the juice of 1 lime and puree. Season with salt and pepper and fold in parsley.