Prepare the yams: (You may do this step up to two days in advance.) Preheat oven to 400° F. With a fork, poke a few holes in yams. Wrap in aluminum foil and roast until tender, about 45 minutes. Cool and peel. Keep in the refrigerator until ready to use.

Prepare the syrup: (You may do this step two days ahead. It will be quite thick once refrigerated, so let it come to room temperature before finishing the rolls.) In a small, heavy saucepan, combine maple syrup, apple cider and pecans. Bring mixture to a boil and cook for 10 to 12 minutes, or until it’s reduced by about half. Stir in cranberries and lemon zest. Set aside to cool.

For the pastries: (You may prepare these the day before, just be sure to refrigerate them right away.) Lay one sheet of pastry on a baking sheet lined with parchment or a silicone baking sheet. Brush very lightly with egg wash.

Lay a yam in the center of the pastry and cut it into 8 to 10 slices (being sure not to cut through the pastry). Gently press the slices down to fan vertically. Sprinkle with a little salt and pepper. Spoon half the pecan mixture over the top of yams. Roll pastry sheet up around yams, tucking in the ends and sealing the seam well with your fingers. Repeat with the remaining pastry sheet. Cut a few slits in each roll and brush the surface lightly with egg wash.

To bake the rolls: Bake at 400° F for 15 to 20 minutes or until deep golden brown. Allow to cool slightly, then cut each roll into 4 to 6 slices. Serve warm or at room temperature.