Preheat oven to 210c, fan-forced.
Cut sweet potato into cubes, roughly 2cm wide. Place cubed sweet potato into a large baking tray. Season well with salt and pepper and add the ground cinnamon. Toss well to coat. Drizzle liberally with extra virgin olive oil then toss again ensuring all the sweet potato is coated well.
Place in the oven to bake till tender and golden for around 30 minutes, removing after 20 minutes briefly to just toss the sweet potato around for even cooking. In the interim, roughly chop the pecan nuts.
After 30 minutes, add the sage leaves and the chopped pecans to the baking tray with a little more extra virgin olive oil and toss through the sweet potato. Place bake in the oven for 8 minutes to allow the sage to crisp up and the pecans to toast.
Take the kale and chop roughly with a large knife. Place a salad bowl and season with salt and pepper. Cut the lemon in half and squeeze over the juice from one half. Drizzle with extra virgin olive oil and then use your hands to massage the dressing into the leaves until the leaves are soft and the dressing is mixed through. Set aside.
Cut the apples in half, then into quarters and remove the core with a knife. Cut the apple quarters into rough bite sized cubes. Add to the salad bowl with the kale.
Take the baking tray and scrape all of the baked sweet potato, sage and pecans into the salad bowl with the kale and the apple. Squeeze over the juice from the remaining lemon half and drizzle again liberally with extra virgin olive oil. Season and then toss the salad well ensuring everything is mixed in nicely.
Serve the Apple Pie Salad as a side dish to your protein of choice. Keeps in the fridge for 3 - 4 days.