Wash the sweet potatoes, cut in half lengthwise, then cut into ¼ inch half moons.
Spread 1 tablespoon olive oil on the bottom of a large sheet pan. Put the potatoes on the pan, drizzle with remaining olive oil, sprinkle on the salt and pepper and toss well to coat. Spread into an even layer. Roast for 20 minutes, flip the potatoes over, then roast for another 15 minutes or until tender but not totally falling apart and they are browned in spots.
While the potatoes are roasting, combine the SunButter, lime juice, honey, and chili garlic sauce in a medium bowl. Whisk well. Add the grapeseed oil and whisk.
When the potatoes are done, add to the bowl with the SunButter dressing along with the cabbage and toss well. Put on a serving platter, top with the pumpkin seed and cilantro. Serve warm or at room temperature.