Preheat oven to 400°.
Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.
Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.
Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.
Remove fruit from apple cider with a slotted spoon, reserving 1 tablespoon cider; discard remaining cider. Add fruit, 1 tablespoon cider, brown sugar, and salt to potato mixture. Stir well. Spoon mixture into a 2-quart baking dish coated with cooking spray.
Bake at 400° for 10 minutes or until thoroughly heated.