In a small bowl combine olive oil and cinnamon with the sweet potato rounds. Make sure all of the rounds are evenly coated with oil and cinnamon. I rubbed them by hand to ensure an even coat.
Lay rounds on a cookie sheet, in one layer, and bake in oven for 20 minutes. Flip rounds and bake for another 10-15 minutes. Watch them closely, as you don't want them to burn.
While you are roasting the sweet potatoes, combine the goat cheese, sage, pink peppercorns and salt in a small bowl. Mix until combined. I let the bowl sit on my stove to help warm it up.
Once the rounds are done, take them out of the oven, and top with a small spoonful of the goat cheese mixture. Place the rounds back in the oven for a few minutes. Remove from oven and top with chopped pecans, cranberries and sage.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/10/26/thanksgiving-blend/