Sourdough Crostini with Whipped Cream Cheese, Cinnamon Roasted Sweet Potatoes, Pickled Cranberries, Toasted Pumpkin Seeds, and Chili Honey Drizzle

1. Pickled Cranberries: Combine 1/2 cup cranberries in an airtight container with 1/2 part vinegar and 1/2 part water until the cranberries are submerged. Add 1 tablespoon sugar, seal the container, and store in the fridge. Allow to pickle for at least a few hours, or ideally overnight.
2. Cinnamon Roasted Sweet Potatoes: Chop sweet potatoes into small cubes. Season them with olive oil, salt, and cinnamon. Roast at 425°F (220°C) for 20 minutes, then broil for 2 minutes to brown them.
3. Herbed Chili Honey Drizzle: In a small bowl, mix 2 tablespoons olive oil, 1.5 tablespoons chili honey (such as Mike's Hot Honey), the juice from 1/4 lemon, and 1/4 teaspoon dried parsley. Set aside.
4. Assembly: Cut a sourdough loaf into thin slices and toast them. While warm, rub the toasted sourdough with a raw garlic clove. Spread whipped cream cheese generously on each crostini. Top with the roasted sweet potatoes, pickled cranberries, toasted pumpkin seeds, and a drizzle of the herbed chili honey. Serve immediately.