Preheat the oven to 350°F. Coat an 8-by-8-inch casserole dish with a little nonstick cooking spray.

Cut the apples in half across the waist and place them cut-side down in the casserole. Cover tightly with aluminum foil.

Place the whole sweet potatoes on a baking sheet. No need to cut them or poke them with a fork.

Put the sweet potatoes on the lower rack and the apples on the upper rack. Bake until the apples are just softened and beginning to brown around the edges, checking after about 30 minutes. They should still be a little firm so that they hold their shape.

Remove the apples from the oven and continue to bake the sweet potatoes until completely fork-tender, 30 more minutes or so, depending on their size.

While the sweet potatoes continue baking, candy the pecans. Have ready a large plate covered with parchment paper.

Preheat a heavy-bottomed pan, preferably cast iron, over medium-low heat. Toast the pecans in the dry pan, tossing frequently, for about 5 minutes. Drizzle with the coconut oil and sprinkle in the salt, then toss to coat. Add the honey and let it bubble for about 30 seconds, tossing the entire time. Transfer to the lined plate and let cool. Once cool, break apart and roughly chop.

When the sweet potatoes are ready, cut them in half and scoop the insides into a mixing bowl. Add the coconut oil and use a masher to make them very smooth. Mix in the honey, ginger, cinnamon, and salt. Cover and keep warm until ready to pipe.

Use a spoon to scoop out the apple cores, leaving a ½-inch rim of apple around the edges. Place them cut-side up in a serving dish. Transfer the sweet potato mixture to a pastry bag fitted with an extra-large metal tip and pipe into each apple. Scatter the candied pecans on top and serve.