Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans - cooking recipe

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

Preparation

Combine all ingredients, EXCEPT pecans.
Toast pecans in the oven or dry skillet, set aside. Careful not to burn!
Cook for 6 - 8 hours, until the yams are tender. I stir to combine every hour or so.
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.
Put in your favorite serving dish and top with pecans for serving.