Preheat oven to 425° F. Pierce the sweet potatoes a couple times on the top and bottom with a fork.

Bake sweet potatoes for 45 to 50 minutes, until a fork slides in easily and potatoes are soft to the touch. Use aluminum foil to catch any oozing juices around the 30 minute mark.

While the potatoes bake, make the streusel by mixing flour, cinnamon, brown sugar, and salt in a small bowl. Cut in the cold butter until crumbly. Toss in cranberries and pecans. Refrigerate until needed.

After baking, reduce oven to 400° F and cool the potatoes for 5 minutes. Slice each potato in half.

Scoop out the filling into a medium bowl. Mix in gruyere, dried sage, butter, salt, and pepper until the butter is melted.

Line a baking sheet with parchment. Fill the skins with the potato filling and top with streusel, lightly pressing it into the filling.

Bake for about 10 minutes, or until the topping is browned. Cool for 5 minutes before serving.

For fried sage, heat oil in a small pan and fry sage leaves for about 30 seconds. Drain on paper towel and place one leaf on top of each sweet potato before serving.