1. Bring 12" dutch oven of lightly salted water to boiling. Add sweet potatoes and boil 10-12 minutes, until tender. Drain water and return to dutch oven.
2. Using a medium sized skillet, melt butter over medium heat. Stir in maple syrup, salt and pumpkin pie spice. Stir for 1 minute until sauce is smooth.
3. Add butter mixture to potatoes and mash to desired consistency. Sprinkle top evenly with chopped pecan and cranberry mixture.
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