Toss in olive oil and season with a pinch of salt and pepper.
Place evenly on a baking sheet lined with parchment paper and roast in the oven for 40 minutes, flipping the potatoes over when 20 minutes have passed.
While sweet potatoes are roasting, combine butter, pecan halves and cane sugar in a medium-sized skillet over medium-high heat.
Cook for 3-5 minutes, stirring frequently, until the sugar has melted and the nuts are fully coated.
Transfer nuts to a baking sheet (or large plate) lined with parchment paper and set aside to cool for 5 minutes.
While the pecans are cooling, combine olive oil, honey, lemon juice, apple cider vinegar and salt and pepper to taste in a small mason jar or bowl. Shake or stir to combine the honey lemon vinaigrette.
While waiting for the sweet potatoes to finish roasting, chop kale and place in a large bowl.
When sweet potatoes are done, add candied pecans, cranberries, sweet potatoes and the honey-lemon vinaigrette to the large bowl and toss to combine.
Serve and enjoy!*
If you prefer your salad cool, you can place the bowl in the fridge for 5 minutes and then serve.
Roasted Sweet Potato Kale Salad https://www.isabeleats.com/roasted-sweet-potato-kale-salad-with-candied-pecans-cranberries/