Pierce and scrub the potatoes then place on a rimmed baking sheet. Bake for 45-60 minutes, or until easily pierced with a fork or knife. Cooking times vary depending on the size of potato, try to pick them similar in size so they cook at the same rate.
Meanwhile, toss the apple pieces in lemon juice and set aside.
Remove from the oven and carefully make a slit in the top of the potato. Keep the oven on.
Using a spoon, scoop out as much potato pulp as you can, leaving a good 1/4 inch around the skin so it holds its shape.
Place the pulp into a large mixing bowl. Drain the apple pieces from the lemon juice and add to the sweet potato bow. Stir in the butter, 1/4 cup of the brown sugar, pecans, salt, 1/4 teaspoon of the cinnamon and nutmeg. After combined, spoon back into the potato skins, heaping on the top.
In another small bowl, combine the remaining 2 tablespoons of brown sugar with the 1/4 teaspoon of remaining cinnamon. Sprinkle this mixture over the tops of the potato filling, gently packing down so it sticks.
Return to the hot oven for 20 minutes, remove and allow to sit for 5 minutes before serving.
If you've tried this recipe, come back and let us know if how it was in the comments or star ratings!