Creating Cranberry Apple Twice-Baked Sweet Potatoes can be achieved easily with the following steps:

1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C).

2. Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them with a fork a few times. This allows steam to escape while baking.

3. Bake Sweet Potatoes: Place sweet potatoes directly on the oven rack and bake for about 45 minutes, or until they are tender when poked with a fork.

4. Combine Cranberries and Apples: In a small saucepan, combine the cranberries, diced apple, and maple syrup. Cook over medium heat until the cranberries just start to burst, roughly 5-7 minutes. Remove from heat and set aside.

5. Scoop Sweet Potatoes: Once the sweet potatoes are done, let them cool slightly. Cut in half lengthwise and scoop out the flesh into a mixing bowl, leaving a bit of potato in the skin to hold its shape.

6. Mix Ingredients: In the mixing bowl, add the softened butter, Greek yogurt (or sour cream), cinnamon, nutmeg, and salt to the sweet potato flesh. Mix until smooth and creamy.

7. Fold in Cranberry Apple Mixture: Gently fold the cranberry and apple mixture into the sweet potato mixture until evenly distributed.

8. Refill the Potato Skins: Spoon the mixture back into the sweet potato skins, mounding it slightly for visual appeal.

9. Add Topping: If desired, sprinkle chopped pecans on top for added crunch.

10. Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 15 minutes, until heated through and slightly golden on top.