Preheat the oven to 400ºF. Arrange the potatoes in a large glass baking dish. Prick each potato a few times with the tip of a knife. Rub with the olive oil and salt, to taste. Bake for 50-60 minutes until tender when pierced with a knife.
When the potatoes are cool enough to handle, carefully cut off a slice from the top of each to expose the flesh of the potato. With a small spoon, carefully scoop the potato flesh into a mixing bowl, taking care to leave behind a ⅓- to ½-inch thick potato “shell.” (Baked sweet potatoes are more delicate than white potatoes, so work carefully.)
Mash the coconut oil into the potato flesh. Stir in the pecans, dried cranberries, garlic powder, onion powder, cinnamon, and salt (to taste). Spoon the filling back into each potato shell. (Can be prepared up to this point 1 day in advance. Cover and refrigerate. See below for freezing instructions.)
Cover the stuffed potatoes in the dish loosely with a piece of parchment paper or aluminum foil. Return to the oven for 10-15 minutes to heat through. Garnish with parsley and serve.
To Freeze: Prepare the potatoes up through the point of stuffing. (Cool completely if they are still warm.) Place them in a freezer-safe container in a single layer and cover tightly. Freeze for up to 2 weeks. To reheat, thaw the baking dish for 24 hours in the refrigerator. Bake, loosely covered with parchment paper, at 400ºF for 25-30 minutes, until hot.