Peel and cube sweet potato into small bite size pieces. Place in skillet and drizzle with 1 tbsp. of olive oil and cook on med high for about 7-8 minutes.
Remove to bowl. Remove seeds from a small jalapeno and dice, add to bowl. Dice about ¼ c of red onion; add that and ½ c dried cranberries to bowl. Drizzle with a little olive oil, about 1- ½ tbsp. Toss to coat and add a pinch or two of coarse sea salt toss again.