1. Preheat your oven to 400°F (200°C).

2. Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45-50 minutes, or until soft.

3. Let the sweet potatoes cool slightly.

4. While the sweet potatoes bake, heat a skillet over medium heat.

5. Melt the butter, then add the diced apple, cranberries, nutmeg, cinnamon, and a pinch of salt.

6. Cook for 5-7 minutes, stirring occasionally, until the fruit is tender and the cranberries start to pop.

7. Stir in the maple syrup and cook for an additional 2 minutes.

8. Slice the baked sweet potatoes in half lengthwise.

9. Scoop out most of the flesh, leaving a thin layer to help the potatoes hold their shape.

10. Mash the scooped sweet potato flesh in a bowl and mix in half of the cranberry apple filling.

11. Spoon the sweet potato mixture back into the potato skins.

12. Top with the remaining cranberry apple mixture.

13. Place the stuffed sweet potatoes back on the baking sheet.

14. Bake for another 10-12 minutes, until heated through.