Source: Food.com (Chicagoland Chef du Jour)
Original recipe found at Food.com (http://healthy.food.com/recipe/crock-pot-sweet-potatoes-cranberries-with-toasted-pecans-267920)
3 sweet potatoes, uncooked, peel, and dice
1 cup cranberries, fresh (defrosted) or 1 cup frozen cranberries, can omit (defrosted)
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 (optional)
Combine all ingredients. 2 Toast pecans in the oven or dry skillet, set aside. Careful not to burn!
Cook on LOW for 6 – 8 hours, until the yams are tender. I stir to combine every hour or so.
Put in your favorite serving dish and top with pecans for serving.