Slice sweet potatoes into noodles with spiral slicer or mandolin. Set aside.
Heat olive oil in large skillet. Sautee pancetta. When it starts to cook and release some fat, add sweet potato noodles. Stir well to combine and continue cooking until pancetta is cooked and sweet potatoes are al dente. Remove from heat.
Add dried cranberries, pecans and vinaigrette to taste.
Garnish with sliced green onions.
*Feel free to add more or less pecans and cranberries to your liking!