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Preheat the oven to 425°F (220°C). Line a large baking tray with parchment paper.
In a large bowl, toss the sweet potato rounds with olive oil, smoked paprika, kosher salt, and black pepper until evenly coated.
Arrange the slices in a single layer on the prepared baking tray.
Roast for 18 minutes, then flip each round and roast for another 10–12 minutes, or until tender and caramelized around the edges.
Remove the tray from the oven and top each sweet potato round with a slice of Brie.
Return to the oven for 3–5 minutes, just until the Brie is soft and beginning to melt.
Transfer the rounds to a serving platter and drizzle generously with hot honey.
Sprinkle with the crushed pistachios, fresh rosemary or thyme, flaky sea salt, and orange zest.
Serve warm as an appetizer, holiday side dish, or elegant party bite.