Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans

Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans

INGREDIENTS

    • 3 sweet potatoes, uncooked, peel, and dice
    • 1 cup cranberries, fresh or 1 cup frozen cranberries
    • 1 apple, peeled & diced
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 3/4 cup brown sugar
    • 1/3 cup orange juice
    • 1/2 cup pecans, toasted

DIRECTIONS

  1. Combine all ingredients, EXCEPT pecans.
  2. Toast pecans in the oven or dry skillet, set aside. Careful not to burn!
  3. Cook for 6 – 8 hours, until the yams are tender. I stir to combine every hour or so.
  4. About 1-2 hours before serving, if the mixture is too wet, prop the lid open a bit with a toothpick to let some of the steam out and thicken up the sauce.
  5. Put in your favorite serving dish and top with pecans for serving.

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