Instructions

• Preheat the oven to 425° and set out a cookie sheet.
• In a large bowl combine olive oil, orange zest, salt and pepper. Add sweet potato rounds to the bowl and toss to coat evenly.
• Place the sweet potatoes one by one in an even layer on a large rimmed baking sheet, leaving space in between.
• Roast sweet potato slices for 10-12 minutes, until the bottom is golden.
• Remove the pan from the oven and carefully flip the rounds over using a spatula. Return to the oven and continue roasting for an additional 10-12 minutes until they are golden.
• Meanwhile, heat a small nonstick pan over medium heat and toast the hazelnuts for about 1 minute, then add the butter.
• Once the butter is melted, add the cinnamon and stir to coat for about 1 more minute, ensuring the nuts aren't browning too much. Remove to a plate.
• Remove the potatoes from the oven. Transfer to a serving platter and top each round with cranberry sauce, cheese, and nuts.
• In a small dish, whisk the balsamic vinegar and honey until smooth. It will take a second to emulsify.
• Using a spoon, drizzle the honey vinegar over the tops of the rounds and garnish with fresh thyme. Serve immediately.