Preheat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes in half lengthwise and coat each with a light layer of avocado oil (be sure to get the cut side!). Place the potato halves on a large baking sheet cut-side down and roast on the center rack of the preheated oven for 30-35 minutes, or until they are nice and soft. Note: Larger sweet potatoes may require more time (30-45 minutes) and small sweet potatoes take less time (about 25 minutes).

Remove the roasted sweet potatoes from the oven and set them aside until ready to use.

Peel the apple and chop it into small pieces. Transfer the chopped apple, water, pure maple syrup, and ground cinnamon to a small saucepan and heat over medium-high heat. Cover and ring the mixture to a full boil, then reduce the heat to a gentle boil. Cook covered, stirring occasionally, until the apple softens to your desired texture, about 10 minutes to 30 minutes (I do about 15). Stir in the dried cranberries.

Once the sweet potatoes have cooled, use a spoon to scoop out the flesh, leaving about ¼ inch of flesh around the skin. Transfer the flesh to a mixing bowl along with the Greek yogurt, almond butter (or nut butter of choice), pure maple syrup (if adding), and ground cinnamon. Mix everything together until well combined. Stuff the sweet potato skins with this yogurt mixture. Top with stewed apples, chopped pecans and pumpkin seeds, and enjoy! I eat the stuffed sweet potatoes at room temperature or chilled, but I’m sure they would be tasty when served warm as well.