Preheat oven to 375 degrees F.
Using a sharp knife, starting 1/2" from the end of each sweet potato, make thin slices (1/4" or thinner) stopping about 1/4" or so from the bottom of the potato (You can lay wooden utensils or chopsticks on either side of each sweet potato to keep from cutting all the way through.) Once cut, place sweet potatoes on a baking sheet.
Add 1 tablespoon of brown sugar into the bowl of melted butter and mix well.
Use a pastry or basting brush and generously cover the tops and in between slices on each sweet potato with the butter mixture, using about a third fo the mixture as you will brush the potatoes two more times while they are baking.
Place in the oven and bake for 45-50 minutes, or until good and soft (time will vary depending on size of potatoes), removing and brushing with the butter mixture after 15 minutes and again after 30 minutes.
Meanwhile, combine the cinnamon, remaining brown sugar, cranberries and pecans in a small bowl and mix well.
Once potatoes are done, remove from oven and spoon the brown sugar mixture over the top and in between slices. Return to oven for an additional 5 minutes.
Remove and serve hot!