Pierce the yams all over with a fork, then rub with 1 tablespoon olive oil and season with salt and pepper. Place on a baking sheet and roast until tender, 45-60 minutes depending on their size.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, then sauté the onion, garlic and cranberries for 2 minutes. Add the Balsamic vinegar and continue to sauté until the vinegar has been reduced. Remove from heat and set aside
In a medium saucepan, bring the wild rice and stock to a boil. Reduce heat and cover, then simmer for 40 minutes, or until the grains begin to separate. Remove from heat, drain and set aside.
In a medium bowl, make the dressing by mixing together the remaining olive oil, lemon zest, orange juice, lemon juice, cumin, cardamom, cinnamon and ginger.
Add the onions, garlic, cranberries, pecans, pumpkin seeds, parsley and the dressing to the wild rice, and toss together until all ingredients are well coated.
When fork tender, remove the yams from the oven and allow to sit for 5 minutes. When cool enough to handle, slice each yam lengthwise* and spoon a generous portion of rice pilaf onto each half. Serve while still warm.