PREPARATION:

1. Preheat oven to 375°F. Line baking sheet with parchment paper. Combine sweet potato, vanilla and cinnamon in small bowl; mix well.
2. Unroll phyllo dough, keeping sheets in a stack. Cover with large sheet of waxed paper and damp kitchen towel. Remove 1 sheet at a time; place on work surface with short side facing you. Spray edges lightly with cooking spray.
3. Spread 3 tablespoons sweet potato mixture across short edge of phyllo dough. Sprinkle with 1 tablespoon chopped pecans. Roll up. Cut into thirds; place on prepared baking sheet. Repeat with remaining phyllo sheets, sweet potato mixture and pecans.
4. Spray tops of wraps with cooking spray. Bake 15 to 20 minutes or until golden brown. Remove from oven; drizzle with maple syrup. Garnish with strawberries.