Preheat the oven to 425° while prepping the sweet potatoes and getting everything ready to bake. Wash any dirt off the sweet potatoes, and begin slicing them into ¼ inch-thick medallions (you can do this by hand or with a mandolin slicer).
In a large bowl, toss sweet potatoes with 2 ½ teaspoons of olive oil and some salt and pepper until medallions are evenly wet. Next, arrange the sweet potatoes on a foil-lined baking sheet with non-stick cooking spray, and bake for 8 minutes on each side.
While the sweet potato medallions are baking, in a separate bowl, whip together 4 ounces of softened goat cheese with 1 tablespoon of milk, 1 teaspoon of finely chopped rosemary, and a dash of salt and pepper until the mixture is creamy and smooth.
When the sweet potatoes have baked on both sides, spoon the goat cheese mixture onto each medallion, and top with pecans, cranberries and a drizzle of honey. Serve warm or at room temperature, and watch them disappear!