Sweet Potato Rounds

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.

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.

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

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.