Preheat the oven to 400 degrees. Peel and cube the sweet potato, and place on a baking sheet lined with foil. Drizzle about a tsp of olive oil over top and stir the potatoes around until they're all coated. Sprinkle brown sugar and salt over top. Bake for 15 minutes, remove from the oven and stir the potatoes around on the tray, and then bake for an additional 15 minutes. 

2. Roughly chop the pecans, and spread them on a baking sheet lined with foil. Place in the oven to toast for about 5 minutes - they can go in at the same time as the sweet potatoes. They may need an extra minute or so to get nice and toasty, but be careful not to burn them. Stir together 1/2 Tbsp of honey, 2 oz of orange juice, and the cayenne. Stir toasted pecans into this mixture, and then spread them out on the baking sheet to dry. After the sweet potatoes are done cooking, you can set the tray of pecans in the warm oven, with the door slightly ajar, to help them dry.

3. Peel and cube the apple, and slice the strawberries into bite-sized chunks. Whisk together the dressing ingredients, until well combined. The poppy seeds will rise to the top, so you'll need to re-whisk it before pouring over the salad. 

4. Add the potatoes, apple, strawberries, and pecans to a bowl, and toss with about half of the dressing. The other half of the dressing can be drizzled over greens topped with the sweet potato summer salad, or ice cream/pound cake, mixed with the salad. Both versions are delicious!