Arrange an oven rack in the top position and heat the oven to 450ºF.

Place 1 pound peeled and diced sweet potatoes and 1 teaspoon of the kosher salt in a medium saucepan. Add enough water to cover the sweet potatoes by about 1 inch. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potatoes are starting to soften but not quite knife tender, about 5 minutes. Drain in a colander, then shake the colander or stir gently with a fork to rough up the edges of the potatoes.

Transfer the sweet potatoes to a rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with the remaining ½ teaspoon kosher salt and black pepper as desired. Toss the potatoes to coat and spread into an even layer.

Roast for 10 minutes. Stir and arrange the sweet potatoes back into an even layer. Roast until deeply golden-brown in spots and very crisp, 10 to 15 minutes more.

Remove from the oven and stir, scraping up any crispy bits. Let sit for at least 5 minutes.

Whisk ½ teaspoon lime zest, 3 tablespoons lime juice, 1 tablespoon mayonnaise, 1 finely grated garlic clove, 2 teaspoons honey, 1 ½ teaspoons Dijon mustard, ¾ teaspoon peeled and finely grated ginger, and ½ teaspoon kosher salt together in a medium bowl. While whisking constantly, slowly pour in ⅓ cup extra-virgin olive oil. Taste and season with more kosher salt and honey as needed.

Toss 2 medium bunches thinly sliced flat-leaf kale leaves, ½ thinly sliced small red onion, and the leaves and tender stems from 10 fresh cilantro sprigs together in a large bowl.

Drizzle with about ⅔ of the dressing and toss until the kale is slightly softened and everything is evenly coated. Top with the roasted sweet potatoes, ⅓ cup coarsely chopped roasted nuts, and 2 ounces finely diced cheddar cheese. Drizzle with the remaining dressing.