Preheat your oven to 425°F and line two baking sheets with parchment paper.
Slice sweet potatoes into ¼-inch thick rounds (try to keep them uniform so they cook evenly).
Toss the rounds with olive oil, salt, and pepper in a large bowl until evenly coated.
Arrange in a single layer on the baking sheets (don't overlap or they'll steam instead of roast!).
Roast for 20-25 minutes, flipping halfway through, until tender and edges are slightly caramelized.
Let cool for 5 minutes, then top each round with a small dollop of goat cheese.
Sprinkle with cranberries and pecans, drizzle with honey, and garnish with tiny rosemary sprigs. Serve warm or at room temperature.
