Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Cut the sweet potatoes in half lengthwise. Drizzle them with olive oil, and season with salt, pepper, and fresh thyme (if using). Toss to coat evenly.
3. Place the sweet potatoes cut side down on a baking sheet lined with parchment paper or foil.
4. Roast for 25-30 minutes, or until the sweet potatoes are tender and caramelized on the edges. The flesh should be soft when pierced with a fork.

Step 2: Make the Ricotta Mixture

1. While the sweet potatoes are roasting, prepare the ricotta mixture.
2. In a small bowl, combine the ricotta cheese, honey, and lemon zest. Stir well to combine.
3. Season with salt and pepper to taste, adjusting the sweetness or lemon flavor based on your preference. Set aside.

Step 3: Prepare the Candied Pistachios

1. In a small pan over medium heat, melt the butter.
2. Add the sugar and stir until it dissolves, forming a syrup.
3. Toss in the pistachios, stirring constantly to coat them with the sugary mixture.
4. Cook for 3-4 minutes until the pistachios are coated and golden. Be careful not to let them burn.
5. Spread the candied pistachios on a parchment-lined plate or tray and sprinkle with a pinch of sea salt. Let them cool.

Step 4: Make the Cranberry Glaze

1. In a small saucepan, combine the cranberries, orange juice, honey (or maple syrup), balsamic vinegar, cinnamon, and cloves.
2. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes until the cranberries burst and the sauce thickens.
3. Remove from heat and use the back of a spoon to mash the cranberries slightly, creating a textured glaze.
4. Let the glaze cool slightly before serving. It should be thick but pourable.

Step 5: Assemble the Dish

1. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly.
2. Spread a generous dollop of the ricotta mixture on each sweet potato half.
3. Drizzle the cranberry glaze over the top, allowing it to cascade over the ricotta and sweet potatoes.
4. Sprinkle the candied pistachios generously over the top to add a delightful crunch.