Cook sweet potato in a small amount of boiling water just until barely tender. Drain and cool completely. Peel and finely dice sweet potato; set aside.
Position knife blade in food processor bowl; add orange quarters. Process until coarsely chopped, stopping once to scrape down sides. Add 2 cups cranberries, sugar, and jalapeño pepper; pulse 2 or 3 times until mixture is finely chopped.
Transfer mixture to a bowl; stir in reserved sweet potato, pecans, and next 3 ingredients. Cover and chill at least 1 hour. Serve with sweet potato chips. Garnish, if desired.