SWEET POTATO-BLUE CHEESE BITES WITH CRANBERRY & WALNUTS

1. Preheat the oven to 425°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 the 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.