Preparation:

Step 1:
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork.

Step 2:
While the sweet potatoes are roasting, toss the halved Brussels sprouts and cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them out on another baking sheet in a single layer.

Step 3:
Roast the Brussels sprouts and butternut squash for 20-25 minutes, or until they are golden and caramelized, stirring halfway through to ensure even cooking.

Step 4:
Once the sweet potatoes are done, let them cool for a few minutes. Cut each one in half lengthwise and scoop out some of the flesh, creating a well for the filling. Set aside the scooped-out sweet potato for another use or mix a little back into the filling.

Step 5:
In a mixing bowl, combine the roasted Brussels sprouts, butternut squash, and dried cranberries. If desired, drizzle with 1 tablespoon of maple syrup for added sweetness. Fill each sweet potato boat with the vegetable mixture and top with crumbled goat cheese. Return the stuffed sweet potatoes to the oven for 5-7 minutes, just until the goat cheese is slightly melted.