1. 1. Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly. Prick each sweet potato several times with a fork. Place them directly on an oven rack and bake for 45-60 minutes, or until very tender. The exact time depends on their size. You want them soft enough to scoop easily.

2. 2. Once baked, carefully slice each sweet potato lengthwise and allow them to cool slightly. Scoop out the flesh into a large bowl, leaving about a 1/4-inch shell intact. Be gentle; you want to keep the skins whole. Add melted butter, maple syrup, cinnamon, nutmeg, salt, and milk to the scooped sweet potato flesh. Mash everything until smooth and creamy.

3. 3. Gently fold in the diced apple and cranberries into the mashed sweet potato mixture. Spoon this delightful filling back into the sweet potato skins, mounding it slightly. Arrange the stuffed sweet potatoes on a baking sheet.

4. 4. Return the stuffed sweet potatoes to the oven. Bake for another 15-20 minutes, or until the filling is heated through and lightly golden on top. If desired, sprinkle with chopped pecans during the last 5 minutes of baking for a little crunch. Serve warm.