Pre-heat your oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a small bowl whisk together the melted coconut oil, thai red curry paste, curry powder, cumin, ginger, crushed red pepper, salt and pepper. Whisk until smooth.

Place the potato slices on the parchment and drizzle curry mixture on top. Rub the mixture on both sides of the slices, place in a single layer, then bake for 20 minutes. Remove from the oven and flip the slices. Bake for another 15-20 minutes until golden brown and caramelized. Remove from the oven and let cool at least five minutes before topping.

At the same time you roast the sweet potatoes add the walnuts to a small baking dish and toss with the honey. Bake for 10 -15 minutes or until lightly golden and toasted. Remove from the oven and immediately spoon the walnuts onto a parchment lined plate in a single layer so they do not stick to each other. Once the walnuts have cooled for about five minutes toss them with the cranberries.

To assemble the bites top each sweet potato round with a little bit of the walnuts and cranberries. Sprinkle each round with blue cheese and garnish with one sage leaf. Drizzle with honey if desired.