Preheat the oven to 425F (215C).

Peel the sweet potatoes and cut into 1/4 inch-thick rounds. Cut the rounds in half.

In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil, the smoked paprika, and 1 teaspoon salt until evenly coated. Spread the sweet potatoes in a single layer on a large baking sheet (use two, baking sheets, if needed).

While the sweet potatoes roast, remove the tough stems and ribs from the kale leaves. Cut out the stems and ribs with the sharp knife, or pull the leaf away from the rib. Roughly tear or chop the leaves into bite size pieces.

In a large mixing bowl, whisk the remaining oil with the lime zest, lime juice, maple syrup, and salt & pepper to taste.

Add the kale to bowl with dressing. Using clean hands, massage the kale (scrunch and release) and work in the dressing (do this for about 30 seconds or so; this gives the leaves a tender texture). Chill in the refrigerator / fridge until sweet potatoes are ready.

Remove the sweet potatoes from the oven. Let cool, on the baking sheet, for about 15 minutes (or cool completely, as desired). Add the warm sweet potatoes to the kale leaves, gently tossing to combine.

Sprinkle with the chopped pumpkin seeds and serve.