Prepare the Sweet Potato Rounds

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Slice the Sweet Potatoes: Peel the sweet potatoes (optional) and slice them into rounds about 1/2 inch thick. If you want uniform slices, use a mandoline slicer to make even cuts.
3. Season the Rounds: Place the sweet potato rounds on the baking sheet in a single layer. Drizzle with olive oil, and sprinkle with salt and pepper. Toss gently to coat evenly.
4. Roast: Roast the sweet potato rounds in the preheated oven for 18-20 minutes, flipping halfway through. They should be tender and lightly golden on the edges when done.

Prepare the Herbed Ricotta Topping

1. Combine Ingredients: In a small bowl, combine the ricotta cheese, parsley, chives, lemon zest, and olive oil. Stir until well mixed. Season with salt and pepper to taste.
2. Adjust the Consistency: If the ricotta feels too thick, add a little more olive oil or a teaspoon of water to reach your desired consistency.

Toast the Walnuts

1. Toast the Walnuts: While the sweet potato rounds are roasting, heat a small pan over medium heat. Add the chopped walnuts and a drizzle of olive oil. Toast for 2-3 minutes, stirring frequently, until the walnuts are golden brown and fragrant.
2. Season the Walnuts: Remove from heat and sprinkle a pinch of salt over the walnuts. Set aside to cool.

Assemble the Breakfast Sweet Potato Rounds

1. Top the Rounds: Once the sweet potato rounds are roasted and golden, remove them from the oven. Using a spoon, dollop a generous amount of the herbed ricotta mixture onto each round.
2. Sprinkle with Walnuts: Top each round with the toasted walnuts, spreading them out evenly.
3. Serve: Serve immediately, or allow the rounds to cool slightly before enjoying.