Preheat the oven to 400F. In a small-bowl, whisk together the coconut-oil, cinnamon, brown-sugar, cayenne and minced garlic. Put the sweet-potatoes on a baking-sheet and then pour mix over the top.
Season with pepper and salt and toss well to coat. Roast for 20-30minutes till sweet_potatoes are fork tender, tossing somewhat halfway through. They ought to get a little crisph on the edges.
While the sweet-potatoes are cooking, you can toast the pecans on the stovetop: Add pecans into a pan and put over medium-heat, stirring occasionally about 2-5minutes before pecans are aromatic and slightly golden-brown on edges.
Remove from heat & transfer to a cutting-board. After a couple of minutes, chop the pecans into large pieces. Put aside.
In a small-bowl or mason-jar, then add all the dressing ingredients. Shake or mix well to blend. Taste and add extra salt/pepper, if needed.
In a large-bowl, then add the spinach, pomegranate-seeds, pear slices & cooked sweet-potatoes. Top with toasted pecans and goat-cheese.
Drizzle with desired amount of dressing, then toss to coat. Add to bowls and serve with additional pecans and goat-cheese, if desired.