1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. Prick each sweet potato several times with a fork and place on the baking sheet.

3. Roast sweet potatoes for 45–55 minutes or until tender when pierced with a fork, then let cool for 10 minutes.

4. Slice each potato lengthwise and scoop out most of the flesh into a mixing bowl, leaving a small border to hold shape.

5. Mash the sweet potato flesh with butter or coconut oil, maple syrup, cinnamon, salt, and a splash of milk or almond milk until smooth.

6. In a skillet over medium heat, combine diced apples, cranberries, maple syrup or brown sugar, and nutmeg; cook for 6–8 minutes until apples soften and cranberries burst, then stir in lemon juice and nuts if using.

7. Fold half of the apple-cranberry mixture into the mashed sweet potatoes and spoon back into the potato skins.

8. Top each potato with the remaining apple-cranberry mixture.

9. Bake filled potatoes at 375°F (190°C) for 15–20 minutes until golden and heated through.

10. Garnish with extra nuts or a drizzle of maple syrup before serving.