1-Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly, prick each one several times with a fork, and rub them with olive oil and a bit of salt.

2-Place the sweet potatoes on a baking sheet and roast for 45 to 60 minutes until they are tender with crisp skin. This step brings out their natural sweetness and perfect texture.

3-While the potatoes roast, toast the pecans in a skillet. Add 2 tablespoons butter, 2 tablespoons pure maple syrup, 1/2 teaspoon cinnamon, and a pinch of cayenne if desired, stirring for 3 to 5 minutes until glossy and fragrant.

4-In a saucepan, simmer 1 cup cranberries with 1/3 cup orange juice, 2 tablespoons maple syrup or honey, 1/4 teaspoon orange zest, and a pinch of salt for 8 to 10 minutes until the cranberries burst and the mixture thickens; mash for a smoother glaze if you prefer.

5-Once the sweet potatoes are cool enough to handle, slice them lengthwise without cutting all the way through, fluff the insides, and add the 6 ounces of brie cheese cubes.

6-Spoon the maple pecan topping over the sweet potatoes, drizzle with the cranberry glaze, and garnish with fresh thyme leaves if desired. Serve warm for the best flavor.