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Crock Pot Sweet Potatoes, Pineapples and Cranberries

This Crock Pot Sweet Potatoes, Pineapples and Cranberries is the perfect side dish for Thanksgiving or Christmas. 
Prep Time10 mins
Course: Side Dish
Cuisine: American
Keyword: 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.