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Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them a few times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
While the sweet potatoes bake, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
In a small bowl, combine the maple syrup, cinnamon, and a pinch of salt. Stir well.
If desired, warm the cranberry sauce slightly in a small saucepan over low heat to create a glaze-like consistency. Stir occasionally.
When the sweet potatoes are done baking, let them cool slightly. Slice each potato lengthwise down the center, being careful not to cut all the way through. Gently open the potatoes and fluff the inside with a fork.
Place slices of brie inside the sweet potatoes, allowing it to melt slightly from the residual heat. Sprinkle the toasted pecans over the top.
Drizzle the maple syrup mixture over the stuffed sweet potatoes, then spoon the warm cranberry glaze on top.
Serve warm as a delicious side dish or light main course.