1. Preheat oven to 200°C. Peel and dice the sweetpotatoes, place on a baking tray and sprinkle with 1 tablespoon olive oil and salt. Bake in the oven for 30 minutes until golden brown, turn occasionally. Allow to cool.
2. Cook the Brussels sprouts in salted water for 15-20 minutes, drain and let cool. Mix the remaining olive oil, balsamic vinegar, mustard, salt and pepper.
3. Halve the Brussels sprouts and cut into slices. Mix with crushed pecans, cranberries and the dressing. Add the sweetpotatoes and serve. Sprinkle with cheese.
Preparation time: ca. 50 minutes