Crock Pot Sweet Potatoes, Pineapples and Cranberries
This Crock Pot Sweet Potatoes, Pineapples and Cranberries is the perfect side dish for Thanksgiving or Christmas.
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.