Place sweet potato in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain; set aside.
In a food processor, combine the cranberries, orange, sugar and jalapeno if desired; cover and process until finely chopped. Transfer to a bowl; stir in the sweet potato, pecans, cilantro, salt and cinnamon. Cover and refrigerate for at least 1 hour before serving.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.