Preheat oven to 425°F. Spray a baking sheet with nonstick spray.

In a large bowl, combine the diced sweet potato, curry powder, kosher salt, honey, and water. Toss until the potatoes are evenly coated.

Spread the coated potatoes in a single even layer on the prepared baking sheet.

Roast until the potatoes are fork-tender and edges are browned, about 20–25 minutes, flipping or stirring once halfway through (about 10–12 minutes).

Remove the potatoes from the oven and let them cool completely on the baking sheet or a cooling rack.

While the potatoes are cooling, toss together the baby spinach, sliced almonds, and chopped mango in a large bowl and divide into serving bowls if desired.

Once the potatoes are completely cool, place them on top of the spinach mixture.

Drizzle the lemon juice over the assembled salad and sprinkle the roughly chopped cilantro on top. Serve.