1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

2. Arrange the sweet potato slices in a single layer on the prepared baking sheet so they have a little space between each piece.

3. Drizzle the sweet potatoes with olive oil, then sprinkle with 1/2 teaspoon of the salt, the black pepper, garlic powder, and cinnamon; toss gently to coat both sides and lay the slices flat again.

4. Roast for 20–25 minutes, flipping the slices halfway through, until the sweet potatoes are tender and the edges are lightly caramelized.

5. While the sweet potatoes roast, whisk the melted butter with 2 tablespoons of the maple syrup in a small bowl to make a maple butter glaze.

6. When the sweet potatoes are almost done, remove the pan from the oven and brush each slice generously with the maple butter glaze.

7. Return the pan to the oven for 3–5 minutes, just until the glaze is bubbling and glossy but not burned. Let the sweet potato rounds cool slightly on the pan.

8. In a medium bowl, beat the goat cheese with the heavy cream or milk, remaining 2 tablespoons maple syrup, remaining 1/2 teaspoon salt, and lemon juice until the mixture is smooth, creamy, and thick enough to hold soft peaks.

9. Transfer the whipped goat cheese to a piping bag or a zip-top bag with the corner snipped off, or keep it in the bowl if you prefer to spoon it on.

10. Pipe or spoon a swirl of the goat cheese mixture onto the center of each warm sweet potato round.

11. Gently press a toasted pecan half into the cheese on each bite and sprinkle with fresh thyme or parsley.

12. Finish with a tiny pinch of flaky sea salt on each bite, if using, and serve the Maple Roasted Sweet Potato Bites warm or at room temperature.