Preheat your oven to 400°F (200°C). Wash your sweet potatoes thoroughly and slice them into thick, 3/4-inch (2cm) rounds.

Toss the rounds with olive oil, kosher salt, and black pepper. Arrange in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until the centers are fork-tender and the edges are caramelized and slightly charred.

Place roughly chopped pecans into a small, dry skillet over medium heat. Stir continuously for 3-5 minutes until they turn a toasted brown color. Remove from heat immediately.

In a small bowl, combine whole fresh cranberries with maple syrup. Microwave for 15-20 seconds and toss gently to coat until they are plump and glossy.

Remove the roasted sweet potatoes from the oven. Top each round with a slice of brie cheese, leaving the rind visible. Return to the oven for 1-2 minutes until the cheese melts into a gooey white pool.

Nestle exactly three plump, glossy red cranberries into the warm cheese of each bite. Scatter with toasted pecans and rest a single delicate sprig of fresh rosemary across the top. Serve warm on a matte dark grey ceramic plate.