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Preheat your oven to 425°F (220°C).
Drizzle olive oil on a sheet pan and use a brush to evenly coat it.
Sprinkle salt over the sheet pan.
Arrange the sweet potato slices on the sheet pan, brushing the tops with olive oil and seasoning with salt.
Roast the sweet potatoes in the oven for 20-25 minutes, flipping them halfway through the cooking time.
While the sweet potatoes are roasting, prepare the topping.
Chop the walnuts on a cutting board, then add the spinach and cranberries, chopping everything together.
Transfer the mixture to a bowl and add salt, pepper, orange zest, and honey. Mix well to combine.
In a separate bowl, combine the ricotta cheese and blue cheese, mixing until well blended.
Once the sweet potatoes are done, plate them and add a dollop of the ricotta mixture on each slice.
Top each with a spoonful of the walnut, spinach, and cranberry mixture.
Finish with a sprinkle of parsley and a dash of fresh pepper.