Preheat oven to 400°F.  Place sweet potatoes on a baking sheet lined with parchment paper.

Drizzle sweet potatoes with 1 tbsp olive oil, salt and pepper. Toss to coat evenly and arrange in a single layer.  Roast for 10 minutes, then flip over and continue roasting for another 10 minutes, or until cooked through. Remove from oven and set aside to cool slightly.

Place baby kale on platter, layer sweet potatoes, crumbled goat cheese, pomegranate and pistachios on top of sweet potatoes.  Drizzle with remaining olive oil and pomegranate molasses.  Sprinkle with flaked sea salt, if desired.