Cook the sweet potatoes until they are soft, using whatever method you prefer (boil, steam, or bake/roast). Let them cool enough to be comfortably handled, then peel them and cut them into large chunks.
Pour the cool water into a glass bowl or large glass measuring cup. Sprinkle the unflavored gelatin powder over the surface of the water. Let it sit for about five minutes so that the gelatin can start to hydrate. Once it does, microwave on high for about 15 seconds. Take the bowl out of the microwave, stir with a rubber scraper, then nuke it once again for 15 more seconds. Repeat once or twice again, until the mixture is warm and totally transparent, with no globs of half-dissolved gelatin visible. (If you do not have a microwave oven, this step can be done over a double boiler. Stir slowly but constantly until the gelatin powder has completely dissolved.)
Place the chunks of cooked sweet potato, the cinnamon, the sweetened condensed milk, and the water with gelatin into a blender. Process until you achieve a smooth puree.
Pour the mixture into one or more gelatin molds. Refrigerate for at least 6 hours or overnight, until well gelled.
Unmold your gelatin and decorate with the pecan halves.
Cut into wedges and serve as-is or with a dollop of whipped cream. Store leftovers tightly covered in the fridge; this will keep well for several days.
Sweet Potato and Cinnamon Gelatin https://comboplate.net/sweet-potato-and-cinnamon-gelatin/