Preheat oven to 375°F.

Place sweet potatoes on parchment lined baking sheet and coat lightly with coconut oil.

Bake for about 30-40 minute or until soft.

**In the last ten minutes of baking, add cranberries and pecans to the baking sheet and continue to bake with sweet potatoes until cranberries start to burst.

Remove from oven and allow to cool for several minutes.

In a mixing bowl, add quinoa and then top with sweet potatoes, cranberries and pecans.

Add maple, coconut oil, vanilla, sea salt and cinnamon.

Stir to combine all ingredients.

Serve immediately with an extra drizzle of maple if desired.