Heat oven to 400°F. Lay sweet potatoes in a single layer on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and remaining 1/4 teaspoon of the salt; toss. Bake about 30 minutes, stirring once, until golden. Let cool.
In a small bowl combine remaining 2 tablespoons oil, vinegar, mustard, remaining 1/4 teaspoon salt and pepper.
In a large bowl combine Brussels sprouts, pecans, cranberries and dressing; toss. Add sweet potatoes; stir gently. Transfer to a serving platter; sprinkle with blue cheese.
Original Recipe found @ NC Sweet Ptoatoes