First Step: Prepare Sweet Potato Rounds. Preheat your oven to 400°F (205°C). Wash and slice 1 large sweet potato into 1/4 to 1/2 inch thick rounds. In a large bowl, drizzle the slices with 1 tablespoon avocado oil, then sprinkle sea salt and ground cinnamon to taste. Toss to coat evenly, ensuring all pieces are lightly seasoned.

Second Step: Roast the Sweet Potatoes. Arrange the sweet potato rounds in a single layer on baking sheets lined with parchment paper. Bake for 20 minutes. Flip each slice and roast for an additional 17-20 minutes, or until tender and edges are crisp.

Third Step: Make the Herbed Ricotta Mixture. While the sweet potatoes roast, combine 1 cup whole milk ricotta cheese, 1 1/2 teaspoons Italian seasoning, 1 tablespoon honey, and 1/4 teaspoon sea salt in a small bowl. Stir well and refrigerate until ready to use. For a vegan adaptation, substitute with almond ricotta and maple syrup.

Fourth Step: Roast and Chop Walnuts. About 8-10 minutes before the sweet potatoes finish, spread 1 cup raw walnuts on a baking sheet and roast in the oven until fragrant, about 5-7 minutes. Allow to cool, then chop coarsely to add texture.

Fifth Step: Assemble the Sweet Potato Rounds. Once sweet potato rounds have cooled slightly, place a dollop of herbed ricotta on each. Set your oven rack to the second position from the top and set oven to broil. Broil the rounds for approximately 2 minutes until the ricotta is warmed and slightly melted.

Final Step: Garnish and Serve. Remove from the oven. Top each sweet potato round with chopped walnuts and 3/4 cup dried cranberries. Drizzle additional honey on top if desired for a sweet finish. Serve immediately as a flavorful appetizer or nutritious snack. Customize toppings or herbs as preferred.