Preheat your oven to 400°F and pierce each sweet potato several times with a fork. Place them directly on a baking sheet and bake for 45-50 minutes until a fork slides through the center easily.

While the sweet potatoes bake, melt the butter in a skillet over medium heat. Add diced apples, cranberries, nutmeg, cinnamon, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the fruit softens and cranberries begin popping.

Stir in the maple syrup and continue cooking for 2 additional minutes. Remove from heat and set aside.

Once the sweet potatoes finish baking, let them cool for 5-10 minutes. Slice them in half lengthwise.

Carefully scoop out most of the flesh, leaving about a quarter-inch layer attached to the skin.

Mash the scooped sweet potato flesh in a bowl and fold in half of the cranberry apple mixture until well combined.

Spoon the sweet potato mixture back into the skins, mounding it slightly. Top each half with the remaining cranberry apple mixture.

Return the stuffed sweet potatoes to the baking sheet and bake for another 10-12 minutes until heated through and edges develop light caramelization.