Preheat oven to 400 degrees F.

Cut clean sweet potatoes evenly in half lengthwise and place face down on a baking sheet. Brush on a light layer of olive oil, and sprinkle salt and pepper on the skins. Roast for approximately 30 minutes or until they are tender.

While sweet potatoes are roasting, rinse quinoa under running water, and set aside. Bring chicken stock to a boil in a small saucepan. Pour quinoa into the saucepan with the stock, and stir. Bring the chicken stock down to a simmer, and allow the quinoa to cook for approximately 15 minutes. It is done when it looks like it has popped, and there is no excess liquid.

After quinoa is cooked, place olive oil in a large sauté pan over medium heat. Add garlic and chopped spinach, and cook until spinach is wilted (approximately three to four minutes). Remove from heat, and stir in cooked quinoa, pecans, cranberries, and salt and pepper to taste.

After the sweet potatoes have roasted, use a spoon to press down the center so it is more open for the filling.

Spoon the filling into each sweet potato evenly. Add crumbled goat cheese to each and serve.