Step 1

Preheat oven to 400°F.

Step 2

Slice sweet potatoes into 1 cm thick slices. You can go even thinner if you want a crunchier base.

Step 3

Coat slices of SP in olive oil and salt.

Step 4

Place sweet potato rounds on a lined baking sheet. Add some sprigs of fresh rosemary.

Step 5

Roast for 20 minutes, then flip the slice. Roast for another 10 minutes, or until the edges start to crisp and the centers are soft.

Step 6

While the SP rounds are roasting, mix the ricotta with the chèvre.

Step 7

Spread a thick layer of the chèvre-ricotta hybrid on each round.

Step 8

Sprinkle crushed pistachios and cranberries evenly over the rounds.

Step 9

Drizzle a lil bit of honey over all of them, and then maybe a dash of black pepper. Viola!