Preheat oven to 218°C. Scrub sweet potatoes clean and dry thoroughly. Place in a baking dish and pierce each potato all over with a fork. Roast for 40 to 45 minutes or until very tender.

While sweet potatoes bake, melt butter in a medium skillet over medium-high heat. Add apples, cranberries, cinnamon, nutmeg, and sugar. Sauté for several minutes, stirring occasionally, until apples are tender.

Stir in chopped pecans and cook for one additional minute until nuts are evenly distributed.

Split each roasted sweet potato open and fluff the interior with a fork. Spoon apple-cranberry mixture over each potato. Return to the oven and bake for an additional 10 minutes at 218°C, until the filling is bubbling.

Remove from oven and serve warm.