Sweet potato rounds with herbed cheese, cranberries and pecans

2 cups whole milk ricotta cheese
1-8 ounce block cream cheese
2 teaspoons Italian seasoning (I think it would be even better with fresh rosemary, maybe also some dried sage and thyme)
3 tablespoons honey, plus additional for garnish
sea salt
3 large sweet potatoes, peeled & sliced into 1/4 inch rounds
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1 1/2 cups roughly chopped pecans
3/4 cup Craisins

Preheat oven to 400°.

Mix cheeses, Italian seasoning, honey and 1/2 teaspoon sea salt In a bowl to combine. Add extra salt to taste, if desired. Refrigerate until ready to use.

Add sweet potato slices to a large mixing bowl and drizzle with oil. Sprinkle cinnamon and about a 1/4 teaspoon salt over rounds. Use your hands to mix, coding both sides of sweet potato slices. Arrange the rounds on two large baking sheets. Bake for 20 minutes. Flip rounds over, then bake for another 15-20 minutes, or until rounds are cooked through and crispy on the edges.

** Spread pecans on a baking sheet and add to oven 10 minutes before sweet potatoes are done**

Add a dollop of herb and cheese mixture to each sweet potato round. Sprinkle with toasted pecans, Craisins, and drizzle with honey. May be served cold or broiled for a minute or two and serve warm.

Makes about three dozen pieces
Modified slightly from recipe on Roastedroot.net