Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, combine 2 tablespoons olive oil, sweet potatoes, paprika, and thyme. Transfer to a parchment-lined baking sheet and spread evenly. Roast for 20-25 minutes or until browning, rotating halfway.

While the potatoes are roasting, in a small bowl, whisk together the remaining olive oil, apple cider vinegar, mustard, maple syrup, garlic cloves, and salt to make the dressing. Set aside.

In a large mixing bowl (same used for the potatoes), transfer the kale. Drizzle the dressing a tablespoon at a time and massage with the kale. Rub the kale with the dressing by massaging with your hands; this will soften the leaves. Use enough dressing to coat the kale leaves and set aside any remaining dressing.

Once the sweet potatoes are done, let them cool. Transfer to the large mixing bowl with the kale and add the remaining ingredients. Stir well to combine. Drizzle with additional dressing if desired.