Stir together cranberry sauce and corn syrup; set aside.
In mixing bowl beat together sweet potatoes, melted butter, brown sugar, salt, and ginger with electric mixer till well blended.
Stir in chopped pork.
Turn sweet potato mixture into a 1-quart casserole.
Bake, uncovered, at 350° for 35 minutes.
Spread cranberry sauce mixture over top; return to oven till heated through, 5 to 10 minutes longer.