Zutaten für Crock Pot Sweet Potatoes Cranberries With Toasted Pecans
- 2 lbs (approximately 4 medium) sweet potatoes, peeled and cubed
- 1 (12 ounce) bag fresh or frozen cranberries
- Apple
- Cinnamon
- Nutmeg
- Brown Sugar
- Orange Juice
- 1 cup pecan halves
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Zubereitung von Crock Pot Sweet Potatoes Cranberries With Toasted Pecans
- Peel and cube 2 lbs (approximately 4 medium) sweet potatoes.
- In your slow cooker, combine the sweet potatoes, 1 (12 ounce) bag fresh or frozen cranberries, 1/2 cup maple syrup, 1/4 cup orange juice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.
- Preheat oven to 350°F (175°C). Spread 1 cup pecan halves on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly browned. Alternatively, toast in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned. Set aside.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the sweet potatoes are very tender. Stir gently every hour or two.
- During the last 1-2 hours of cooking, if the mixture is too wet, prop the lid open slightly with a toothpick or wooden spoon to allow steam to escape and the sauce to thicken.
- Once cooked, gently stir in the toasted pecans.
- Serve warm in a beautiful bowl. Garnish with extra pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
139g
Fat
3g
Carbs
16g
