Preheat oven to 450 °F. Slice sweet potato into thin strips, about 1 inch. Coat in â
cup olive oil and 2 t salt, toss together and place on a parchment lined baking sheet, making sure to not overcrowd the pan, bake for 30 mins, flipping the potatoes over halfway through the cooking process, until golden brown and crisp. While the potatoes are baking, in a food processor, blend together the goat cheese, heavy cream, white wine vinegar, 1 t salt, parsley, and 1 T olive oil. Blend until fluffy and well combined. Put into a Ziploc bag, snip the end, and pipe onto the tops of the sweet potatoes. Garnish with pumpkin seeds and dried cranberries, enjoy.
