Making Cranberry Apple Twice-Baked Sweet Potatoes can be straightforward if you follow these steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Bake the Sweet Potatoes: Wash and pierce each sweet potato with a fork. Place them on the baking sheet and bake for 45-50 minutes, or until they are tender.
3. Prepare the Filling: While the sweet potatoes are baking, combine cranberries, diced apple, maple syrup, orange juice, cinnamon, nutmeg, and a pinch of salt in a medium saucepan over medium heat. Cook for about 10 minutes until the cranberries burst and the apples soften.
4. Mix in Butter: Remove the cranberry-apple mixture from the heat and stir in the softened butter until melted and combined.
5. Scoop Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven. Allow them to cool slightly. Cut each potato in half lengthwise and scoop out most of the flesh, leaving a border.
6. Combine Mixture: In a large bowl, combine the sweet potato flesh with the cranberry-apple mixture, mixing until well blended. Adjust seasoning with salt and pepper to taste.
7. Fill Sweet Potatoes: Spoon the filling back into the sweet potato skins, mounding it generously.
8. Top with Pecans: If desired, sprinkle chopped pecans and brown sugar on top of the filled sweet potatoes.
9. Bake Again: Return the stuffed sweet potatoes to the oven and bake for an additional 20 minutes at 350°F (175°C), or until heated through and the tops are slightly caramelized.
10. Cool and Serve: Remove from the oven and allow to cool for a few minutes before serving.

These steps will guide you in creating these incredible twice-baked sweet potatoes effortlessly.