Brush the sweet potatoes with the vegetable oil and sprinkle both sides with salt and pepper.
Place on a baking sheet and roast until tender and golden, 12 to 15 minutes.
Meanwhile, add the cranberries, sugar, bourbon, red wine vinegar, pumpkin pie spice, orange zest and cardamom to a small saucepan. Stir and add 1/4 cup water. Bring to a simmer and cook until the liquid has reduced to a thick syrup, 3 to 4 minutes. Remove from the heat and cool.
Divide the Port Salut evenly over the sweet potato coins. Top with spiced cranberries, chopped almonds and chives.
This recipe has been updated and may differ from what was originally published or broadcast.