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.

3 Tablespoons Olive Oil,1 teaspoon Fresh Orange Zest,1 1/4 teaspoons Kosher Salt,1/2 teaspoon Freshly Ground Black Pepper,2 Sweet Potatoes

One by one, in an even layer, place the sweet potatoes 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 toss the hazelnuts until toasted, about 1 minute and then add the butter. Once melted, add the cinnamon and stir to coat for about 1 more minute, being sure the nuts aren’t browning much. Remove to a plate.

1/3 Cup Hazelnuts,1 Tablespoon Butter,1/2 teaspoon Cinnamon

Remove the potatoes from the oven. Transfer to a serving platter and top each round with cranberry sauce, cheese, and nuts.

1/2 Cup Cranberry Sauce,1/3 Cup Crumbled Feta

In a small dish, whisk the balsamic vinegar and honey until smooth. It will take a second to emulsify. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh thyme. Serve immediately.

3 Tablespoons Honey,1 Tablespoon Balsamic Vinegar,Fresh Thyme