Preheat Oven: Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast Sweet Potatoes: Arrange sweet potato rounds on the sheet. Drizzle with olive oil and season with salt and pepper. Roast 20–25 minutes, flipping halfway, until tender and lightly browned.
Prepare Topping: In a small saucepan over medium heat, combine cranberries, maple syrup, cinnamon, and nutmeg. Cook 5–7 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
Toast Pecans: In a small pan over low heat, toast chopped pecans for 3–4 minutes until fragrant, stirring often.
Assemble: Spoon cranberry mixture onto roasted sweet potato rounds. Sprinkle with toasted pecans and garnish with fresh parsley. Serve warm.
