Crock Pot Sweet Potatoes & Cranberries With Toasted Pecans

READY IN: 6hrs 20mins
Recipe by Chicagoland Chef du

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)

Top Review by NurseJaney

Had some left-over raw sweet potatoes and fresh cranberries from the holidays, and put this together. Left the crockpot on HIGH for 4 hours, and the aroma wafted through the house all afternoon ! Did not include the pecans, personal choice, and this made a lovely side to the pork tenderloin I had in the oven. It was not at all "wet" with the lid on, and will fix this when the family is here. Thanks for posting !

Ingredients Nutrition


  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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