Preheat your oven to 220°C (430°F)
Cut the sweet potato in about 2cm cubes. Try to keep them about the same size so they cook evenly. Transfer to a medium sized bowl. Toss with the olive oil as well as salt and pepper, then spread out evenly onto a baking sheet.
Roast for 20 minutes, then flip, roasting for another 10 minutes or until golden and thoroughly cooked.
While the sweet potatoes are in the oven, make the salad dressing.
*Personally, I measure out all of the ingredients directly into a squeeze bottle and shake until well combined. Easy to mix, dress the salad and store if there are extras, meaning I have a ready made dressing sitting in the fridge.
In a medium dry skillet, toast the pecans over medium high heat until they smell nutty, which usually takes about 2-3 minutes.
Remove the pecans and heat the oil in the pan. Add the chopped bacon and cooked until golden. Transfer to a plate lined with a paper towel and pat the bacon to absorb the excess oil.
To assemble, place everything in a bowl, keeping some of the bacon, pecans, dried cranberries and goat cheese on the side for garnish. Drizzle with some of the dressing, then toss.
Transfer to a serving bowl and garnish with the remaining ingredients. I personally like to serve extra dressing in a small sauce cup, so each guest can use as desired. Enjoy!