For crust, combine crust ingredients well and press onto the bottom of mini pie plates or a 9 inch pie dish, and a little up the sides. use your fingers to press it in. You can bake the crust at 350 degrees for about 8 minutes to slightly toast the pecans for better flavor, or you can leave it as is and refrigerate to set while you make the filling. If baking, let cool completely before adding filling. To speed up the cooling process you can set in your freezer for 5-10 minutes.
For filling, combine the mashed sweet potato, softened cream cheese and condensed milk and mix until all incorporated and smooth.
Add orange zest, juice, vanilla extract and cinnamon and mix well.
Gently fold in stiff peak whipped cream, in two batches, until all combined.
Add a thin layer of your premade orange cranberry sauce to the pie crust(s) before filling.
Add the filling on top of the mini pie crusts and smooth out. Decorate/garnish with chopped pecans, whipped cream, powdered cinnamon, and sugared cranberries.
Refrigerate mini pies for at least 3 hours before eating, 6 or more for full pie.