Preheat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper. This keeps the rounds from sticking and makes cleanup easy.

Slice each sweet potato into rounds about 1/4 inch thick. If one end of the potato is noticeably wider than the other, cut those larger rounds in half so every piece is a similar size and cooks at the same rate.

Place the rounds in a single layer on the prepared baking sheet. Drizzle the olive oil over them, sprinkle with kosher salt, and toss gently to coat each piece. Spread them back into a single layer with a little space between each round so they roast rather than steam.

Roast for 20 minutes, then flip each round with a thin spatula. Return the pan to the oven and roast another 5 minutes. The rounds are ready when the edges are lightly caramelized and the centers feel tender when you press them gently. They should not be mushy.

While the potatoes roast, beat the softened cream cheese in a small bowl with a fork until smooth. Add the cinnamon, honey, and a pinch of salt and stir until everything is fully combined. Taste and add a tiny extra drizzle of honey if you want it a little sweeter.

Let the roasted rounds cool for two to three minutes so they are warm but not scorching. Spoon or spread a small amount of the cinnamon cream cheese onto each round and serve right away. If you are prepping ahead, keep the rounds and cream cheese separate and assemble just before eating.