Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the sweet potatoes roast evenly, and cleanup is quick.

Step 2: Slice the sweet potatoes into ½-inch rounds and spread them out on the prepared baking sheet. Brush both sides lightly with olive oil, then sprinkle with salt and black pepper. Make sure they’re in a single layer so they caramelize instead of steaming.

Step 3: Roast the rounds for 20–25 minutes, flipping them halfway through. They should be fork-tender with slightly crisp, golden edges when they’re done.

Step 4: As soon as you pull the tray out of the oven, place a small slice of Brie on each hot round. Let the heat from the potatoes gently soften the cheese so it becomes creamy without completely melting away.

Step 5: Add a spoonful of cranberry sauce on top of the Brie. A small dollop is plenty it should complement the cheese, not drown it out.

Step 6: Sprinkle over the toasted pecans, letting them stick into the cranberry so every bite has crunch.

Step 7: Drizzle a touch of honey over the top if you’d like a sweeter finish, then scatter fresh thyme leaves for garnish.

Step 8: Serve the rounds while they’re still warm, when the Brie is soft and the flavors are at their best.