Place sweet potatoes in a Dutch oven, cover with water and bring to a boil. Reduce heat, cover, and simmer, about 20 – 30 minutes, until tender. Drain and let cool. Once cool enough to handle, peel and cut into ¼ - ½ inch slices.

Preheat oven to 350F. Grease a 2 ½ qt baking dish.

Layer half of the prepared sweet potatoes in the baking dish. Evenly sprinkle half the cranberries, half the brown sugar and half the melted butter on top of the sweet potatoes. Repeat layers.

Pour orange juice over top.

Cover and bake for 30 minutes.

While baking, combine pecans, brown sugar, and cinnamon in a small bowl. Cut in the butter until you get pea sized pieces.

When the 30 minutes of bake time is done, sprinkle topping mixture over sweet potatoes and bake, uncovered, until topping is golden brown, about 10 minutes.