Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
Arrange sweet potato rounds in a single layer, brush with olive oil, and season with salt and pepper.
Roast 20–25 minutes, flipping halfway, until tender and slightly caramelized.
Top each round with brie slices and bake 3–4 more minutes until melted.
Spoon cranberry sauce over brie, sprinkle toasted pecans, drizzle honey, and garnish with thyme.
Serve warm as an appetizer or festive side dish.
