this post may contain affiliate links. Please read my disclosure for more information.
This recipe for Crock Pot Sweet Potatoes, Pineapple and Cranberries is a perfect dish for any holiday meal and easy to make. We like this anytime and not just during the holidays. It is a combination of sweet and sour that is something different for your dinner table.
3 large sweet potatoes, peeled and cubed
1 1/2 cups fresh cranberries (could use frozen)
1 medium apple, peeled and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup brown sugar
1 (20 ounce) can pineapple chunks, drained (reserve 1/2 cup of the pineapple juice)
2 tablespoons butter
1 cup walnuts or pecans, toasted
Place sweet potatoes, cranberries and apple in crock pot. In a bowl whisk together the ground cinnamon, nutmeg, brown sugar and 1/2 cup of reserved pineapple juice. Pour over the sweet potatoes, cranberries and apple. Toss to cover well. Add butter to crock pot. Place drained pineapple chunks in refrigerator to add later. Cook on low for 6 to 7 hours or high for 4 hours. Stir to cover with juices a couple times. About an hour before recipe is done, add the drained pineapple and toss with juices to cover. Toast nuts by placing a single layer of nuts on a microwave-safe plate and nuke them for 1-minute intervals until they become crunchy. Sprinkle on top of your dish before serving. Makes about 6 to 8 servings. Enjoy!
Be sure and PIN for later:
Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder