Place baking racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line two rimmed baking sheets with foil and brush each with 1/2 tablespoon olive oil.

Slice the sweet potatoes into 1/2-inch slices and arrange them in a single layer on the baking sheets. Brush the tops with the remaining olive oil and sprinkle with salt and black pepper.

Bake for 15 to 20 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions halfway through. Remove from the oven, flip the slices, and roast for an additional 5 to 8 minutes until tender.

While the potatoes bake, whisk together the vinegar, Dijon, and maple syrup in a small mixing bowl. Finely chop the pecans, shallot, apple, and cranberries, and add them to the bowl with the dressing. Sprinkle with rosemary and toss to coat.

Fold in half of the goat cheese and set aside.

When the sweet potatoes are done, let them cool slightly, then transfer to a serving plate. Top with the pecan mixture and sprinkle with the remaining goat cheese.