Heat oven to 375°F. Line cookie sheet with foil.
Pierce sweet potatoes with fork; place on covered cookie sheet.
Bake 1 hour 15 minutes until tender.
Reduce oven temperature to 350°F cook an additional 15 minutes.
Place pecans in skillet. Toast for 5 to 7 minutes, stirring frequently, until nuts are light brown. Remove from skillet; set aside.
Add butter to skillet over medium heat. Add apple in butter for 3 minutes, stirring occasionally, until apple is tender.
Stir in honey, cinnamon, nutmeg and ginger. Remove from heat.
Split potatoes lengthwise in half; remove flesh into bowl, reserving skins.
Add apple and spice mixture to pulp in bowl; stir until blended. Spoon mixture into shells.
Place on cookie sheet and bake 15 minutes or until thoroughly heated.
Top with toasted pecans and serve.