SWEET POTATO-BLUE CHEESE BITES WITH CRANBERRY, HONEY & WALNUTS!

1. Preheat the oven to 425 degrees F. 
2. Drizzle a sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 
3. While the sweet potatoes roast, make the topping. Add the walnuts to a cutting board and chop, then add the spinach and cranberries and chop everything together. Place the mixture into a bowl, add the salt, pepper, zest and honey. Mix together to coat.
4. Add the ricotta and the blue cheese to a separate bowl. Mix to combine. 
5. Plate the sweet potatoes, place a dollop of the ricotta mixture on each round, then a small spoonful of the topping. Top with parsley and fresh pepper.