1-Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick them with a fork several times to allow steam to escape during baking.

2-Bake the sweet potatoes directly on the oven rack for about 45-50 minutes or until tender when pierced with a fork.

3-Remove sweet potatoes from the oven and allow them to cool slightly. Meanwhile, combine fresh cranberries, diced apples, maple syrup, cinnamon, and nutmeg in a bowl; mix well.

4-Cut each sweet potato in half lengthwise, carefully scoop out the soft flesh leaving a thin shell to hold the filling.

5-In a mixing bowl, mash the sweet potato flesh with vegan butter, then fold in the cranberry-apple mixture and half of the pecans. Season with salt to taste.

6-Fill each sweet potato shell with the mixture and sprinkle the remaining pecans on top.

7-Place filled sweet potatoes on a baking tray and bake at 375°F (190°C) for an additional 15-20 minutes until heated through and pecans are toasted.

8-Preheat the oven to 425°F. Scrub the sweet potatoes clean and dry them completely. Prick them all over with a fork and roast in a baking dish for 40-45 minutes or until very tender. While the potatoes are roasting, melt the butter in a medium skillet over medium-high heat.

9-Add the apples, cranberries, cinnamon, nutmeg, and sugar, and sauté for several minutes until the apples soften. Stir in the pecans and cook for an additional minute.

10-Once the potatoes are done, split them open and fluff the interiors with a fork. Fill each potato with the apple and cranberry mixture.

11-Bake again at 425°F for 10 minutes until the filling is bubbly. Serve warm.