Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with fork, and bake on a sheet for 45-60 minutes until tender.

While potatoes bake, melt butter in a skillet. Add diced apples, cinnamon, and nutmeg. Cook 5-7 minutes until soft. Stir in cranberries and maple syrup. Remove from heat.

Slice baked potatoes lengthwise and scoop out most of the flesh, leaving a thin shell. Mash flesh in a bowl.

Mix mashed sweet potato with apple-cranberry mixture and salt. Add a bit more butter if needed.

Refill the potato skins with the mixture. Bake again at 400°F for 15-20 minutes until golden and heated through.