Preheat oven to 425°F (220°C).
Arrange sweet potato slices on a lined baking sheet.
Brush with olive oil and season with salt & pepper.
Roast for 25–30 minutes, flipping halfway, until crispy on edges and tender inside.
Place Brie slices on hot sweet potatoes.
Return to oven for 5–7 minutes, until Brie melts but still holds shape.
In a small pan over medium heat, toast walnuts 2–3 minutes.
Add honey, garlic, chili flakes, and salt.
Stir for 1–2 minutes until glossy and sticky.
Remove from heat (they'll crisp slightly as they cool).
Top melted Brie with dried cranberries.
Spoon honey garlic walnuts over the top.
Garnish with rosemary and chopped herbs.
Drizzle any remaining honey glaze over everything.
