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Preheat your oven to 400°F (200°C). Give each sweet potato a few good pokes with a fork (this helps steam escape), then place them on a baking sheet. Bake for 45–50 minutes, until they’re soft enough that a knife slides through easily.
Once they’re cool enough to handle, slice each potato in half lengthwise. Gently scoop out the centers, leaving a thin layer of potato so the skins hold their shape. In a mixing bowl, mash the sweet potato flesh with melted butter, brown sugar, and cinnamon. Fold in the cranberries and diced apple.
Spoon the filling back into each potato skin, piling it up just a little over the top. Sprinkle with chopped pecans if you’re using them. Slide them back into the oven for 10–15 minutes, just until everything is heated through and the tops get a light golden tint.
Let them cool slightly before serving.