Preheat oven to 425° F. Slice sweet potato into 1/4-inch thick slices and place on parchment lined baking sheet. Bake for 25 minutes, flipping half way through cooking time.
Remove rounds from oven and schmear each with a tablespoon of mascarpone cheese. Top with sliced figs. Return to oven for 5 minutes.
Remove from oven and drizzle with honey. Sprinkle with minced fresh herbs like rosemary or lemony thyme.