Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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I love the idea of combining these two holiday favorites. Portions size: is based on 1/2 medium potato per person. Choose smaller or larger. Part way through the cooking I stuck a toothpic under the lid to prop it open to vent some of the steam and reduce the liquid. The original recipe did not specify high or low heat setting. *I started my crock on the low setting then kicked it up to high after a couple hours cuz I got nervous about the timing. (updates 11/2012) 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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