Preheat the oven to 375F. In a large mixing bowl, combine the sweet potatoes, jalapeños, brown sugar, and cinnamon. Add the oil and toss to coat.
Evenly spread the sweet potatoes and jalapeños on a large baking sheet in a single layer.
Roast until the sweet potatoes are cooked through, 20 to 30 minutes. Cool completely. Dice the jalapeños.
Toss the sweet potatoes and jalapeños with the apples and raisins in a large mixing bowl.
In a medium mixing bowl combine the vinegar, mustard and honey. Slowly whisk in the oil to emulsify. Season with salt and pepper. Drizzle the dressing over the vegetables and toss to coat.
Serve at room temperature.