Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and keep it ready.
Peel the skin and chop the sweet potatoes to equal cubes (1-inch size) and transfer them to a bowl. Add paprika, ground black pepper, salt, and olive oil. Coat them well.
Arrange the sweet potatoes on the prepared baking sheet evenly. Bake them for 20 minutes flipping the sweet potatoes halfway through.
Meanwhile, prepare the dressing by combining the “for dressing” ingredients in a small bowl. Whisk until well combined.
Transfer the roasted sweet potatoes to a bowl and pour the dressings over it and coat them well.
Add the chopped cilantro and dried cranberries and toss the salad.
Serve the salad by garnishing with crunchy slivered almonds.