Step 1: Prepare the Sweet Potato Rounds

1. Preheat your oven to 425°F (220°C).
2. Peel the sweet potatoes and slice them into 1/4-inch thick rounds.
3. Place the rounds in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and season with sea salt, black pepper, and smoked paprika (if using). Toss to coat the rounds evenly.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until the sweet potatoes are crispy on the outside and tender on the inside.
5. Remove from the oven and allow them to cool slightly.

Step 2: Whip the Ricotta

1. While the sweet potatoes are roasting, prepare the whipped ricotta. In a medium bowl, combine the ricotta cheese, olive oil, honey, salt, and pepper.
2. Using a whisk or hand mixer, whip the ricotta until smooth and creamy, about 2-3 minutes. Taste and adjust seasoning if needed.
3. Set the whipped ricotta aside in the refrigerator to keep it cool.

Step 3: Toast the Almonds

1. In a dry skillet over medium heat, add the sliced almonds in a single layer.
2. Toast the almonds, stirring occasionally, for 2-3 minutes, or until they become fragrant and slightly golden. Be careful not to burn them.
3. Remove from heat and set aside to cool.

Step 4: Assemble the Sweet Potato Rounds

1. Once the sweet potato rounds are cool enough to handle, spread a small dollop of whipped ricotta onto each round.
2. Top each ricotta-covered round with a teaspoon of fig jam.
3. Sprinkle toasted almonds over the top of the fig jam for crunch.
4. Garnish with a small sprig of fresh thyme or rosemary, if desired, for a pop of color and added flavor.

Step 5: Serve

1. Arrange the crispy sweet potato rounds on a serving platter.
2. Serve immediately, as these appetizers are best enjoyed warm or at room temperature.