Place sweet potatoes in the microwave for 10 minutes or until a skewer glides through flesh easily. Let potatoes cool.
Preheat oven to 425˚.
Line a rimmed baking sheet with aluminum foil and wire rack. Set aside.
Halve the potato lengthwise.
Using a spoon, remove sweet potato flesh, leaving ¼-inch thickness from potato skin. Place flesh into a medium bowl.
Place potato shells, cut side up, on prepared wire rack on baking sheet. Bake shells until dry and crispy, about 12 minutes.
Mash potato flesh with potato masher until smooth. Stir in applesauce, egg, sugar, and salt. Set aside.
In a small bowl, combine melted butter, pecans, raisins, maple syrup, brown sugar, and bread cubes.
Once potato shells are dried out in oven, remove baking sheet from oven, fill the shells with mashed sweet potato mixture, and sprinkle breadcrumb mixture over filling.
Reduce oven to 375˚, and bake 20 minutes or until breadcrumbs are golden brown.
