CROCK POT SWEET POTATOES, PINEAPPLE AND CRANBERRIES
Crock pot sweet potatoes with pineapple and cranberries is the perfect combination and delicious.
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.
Ingredients for crock pot sweet potatoes:
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!
Crock Pot Sweet Potatoes, Pineapples and Cranberries
Ingredients
- 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
Instructions
- 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.
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