Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper
Toss the chopped sweet potatoes with avocado oil and sea salt on one baking sheet. Spread the sweet potatoes out evenly to roast for 20-25 minutes until tender and lightly crisped on the edges.
Spread out the slices of bacon on the second baking sheet, and roast in the oven during the last 10 minutes of the sweet potatoes cooking time.
Toast the chopped pecans over medium heat in a small frying pan until lightly toasted and fragrant. Be sure to stir frequently to avoid burning.
Add the Brussel sprouts, shallot, pecans, chopped apple, 1 1/2 cups of the roasted sweet potatoes, and chopped slices of bacon in a bowl.
Combine the dressing ingredients and whisk until well combined. Then, pour over the salad and toss until evenly coated. Enjoy!