Place sweet potatoes on a foil-lined baking sheet. Bake at 375° for 1 hour or until tender. Cool.
Cut potatoes in half. Scoop out the pulp into a bowl; discard potato skins. Mash potatoes. Add the syrup, ginger, salt and cayenne; mix well. Fold in cranberries. Set aside 1-2 tablespoons pecans for topping. Stir remaining pecans into potato mixture.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved pecans. Bake, uncovered, at 375° for 15-20 minutes or until heated through.
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