Preheat oven to 425 degrees. Wash sweet potatoes and pat dry. Rub olive oil over the skins then place sweet potatoes directly on center rack.
Bake for 45 minutes or until a fork easily pierces the skin. Remove from oven and slice down the center, halfway through, making sure not cut all the way through to the bottom.
In a medium bowl, combine arugula, sliced beets, gorgonzola and salted pecans. Toss the salad gently with tongs then divide evenly among each sweet potato. Garnish with balsamic glaze. Enjoy!