In a medium saucepan, heat the cranberries, ginger, cider, apple sauce, dates and cinnamon over medium heat. Once the cranberries burst, take it off the heat and allow to cool and thicken.
Meanwhile, take the baked flesh from the two medium baked or microwaved sweet potatoes (about 2 cups) and puree it in a food processor with the cream cheese, cinnamon, nutmeg, salt and pepper. Transfer to a piping bag.
To serve, pipe a generous dollop of the mousse onto the Triscuit crackers. Top with the cranberry sauce, pecans and pumpkin seeds. Enjoy!