Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce each potato several times with a fork.

Place the sweet potatoes directly on the oven rack or on a baking sheet lined with parchment paper and bake for 45–55 minutes until soft.

Let the sweet potatoes cool for about 10 minutes, then cut each in half lengthwise and scoop out some flesh.

In a mixing bowl, combine the sweet potato flesh with brie cheese, maple syrup, chopped pecans, and season with salt and pepper. Mix until well blended.

Spoon the filling back into the sweet potato shells and arrange them on a baking sheet.

Return to the oven and bake for an additional 10–15 minutes until the brie is melted and golden.

Drizzle cranberry sauce on top before serving.