Cut sweet potato into wedges; place in small saucepan. Cover with water. Bring to a boil and cook 5 to 8 minutes, until tender. Cool slightly and cube. Heat olive oil in medium skillet over medium heat. Place potatoes in skillet. Cook, stirring occasionally for 15 minutes or until potatoes are crisp. Remove and drain excess oil on paper towels. Set aside.
Mix all dressing ingredients in a bowl. Set aside.
Place spinach, cabbage, and cheese in serving bowl; toss with dressing. Top salad with sweet potatoes.