1.In a large bowl, pour the boiled water , add the sweet potatoes and the halved Brussell sprouts . Blanch for 5 minutes, then rinse  in cold water to avoid overcooking them.

2.Dry the vegetables with a clean  paper towel or cotton cloth to remove any excess water. Transfer Brussel sprouts to another bowl, add soy sauce, maple syrup, and salt.Mix well to combine ,, and set aside.

4.In a large pan, toast pecans on medium-low heat for about 5 minutes. Add maple syrup and toast until they are well coated.

5.In a baking pan, add the sweet potato, Brussels sprouts, and candied pecans. Bake at 400 degrees Fahrenheit for 2o-25 minutes.

6.Add the dried cherries or cranberries and serve.