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Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons oil, ½ teaspoon pepper and ¼ teaspoon salt on a large rimmed baking sheet until coated; spread in an even layer. Roast, stirring once, until browned and fork-tender, 25 to 30 minutes.
Meanwhile, whisk 4 teaspoons each vinegar and maple syrup and 1 teaspoon mustard together in a small bowl. Gradually whisk in the remaining 4 tablespoons oil until emulsified and smooth, about 30 seconds.
Transfer the roasted sweet potatoes to a large bowl. Add the maple vinaigrette, 8 cups arugula, 2½ cups chicken, the sliced apples, 6 tablespoons blue cheese and 3 tablespoons sunflower seeds; toss to coat. Sprinkle with the remaining 2 tablespoons blue cheese and 1 tablespoon sunflower seeds. Garnish with additional pepper, if desired.