Preheat the oven to 425°F. Scrub the two sweet potatoes completely clean and dry them. Place them in a baking dish and stab them all over with a fork (this allows steam to escape). Roast the sweet potatoes for about 45 minutes, or until they are soft and tender when pierced with a fork.

While the potatoes roast, melt the 2 tablespoons of butter in a medium skillet over medium-high heat. Once the pan is hot, add the cubed apples, dried cranberries, cinnamon, nutmeg, vanilla, and brown sugar. Sauté for 3–5 minutes, stirring occasionally, until the apples are tender but still hold their shape.

Add the 1/4 cup of chopped pecans to the apple mixture and sauté for 1 additional minute until they are incorporated and slightly toasted. Remove the pan from the heat.

Take the sweet potatoes out of the oven. Carefully split them open lengthwise and use a fork to fluff the sweet potato interior. Top each potato half generously with the apple cranberry mixture.

Return the potatoes to the oven and bake for an additional 10 minutes until the filling is bubbly and heated through.

Serve warm and enjoy this sweet, savory, and perfectly spiced side dish!