Preheat your oven to 400°F (205°C). Toss diced sweet potatoes with 2 tbsp olive oil, smoked paprika, salt, and pepper on a rimmed baking sheet.
Roast sweet potatoes for 22 to 25 minutes, stirring once halfway through, until fork-tender with golden caramelized edges.
In a small bowl or jar, whisk together sesame tahini, maple syrup, 1.5 tbsp lemon juice, minced garlic, a pinch of salt, and 3-4 tbsp warm water until smooth, velvety, and pourable.
Place chopped kale in a large mixing bowl. Drizzle with remaining 1 tsp olive oil and 1/2 tbsp lemon juice. Massage vigorously with clean hands for 2 minutes until dark and silky tender.
Transfer the steaming hot roasted sweet potatoes directly into the bowl with the massaged kale.
Pour the maple tahini dressing over the salad, add toasted pepitas and dried cranberries, and toss gently. Top with crumbled goat cheese and serve immediately while warm!
