Slow Cooker Sweet Potato Apple And Cranberries Recipes

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

Steps:

• Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.
• Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.
• Sprinkle with nuts. This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Combine sweet potatoes, apple, cranberries, orange juice, brown sugar, cinnamon, nutmeg, and salt in a slow cooker and stir. Add melted butter and stir again.
• Cook on High for 2 hours, stirring every hour to redistribute liquid. Reduce heat to Low and continue cooking and stirring until sweet potatoes are tender, 2 to 4 hours more.
• Set slow cooker to Warm setting until ready to serve. Serve garnished with pecans.

Steps:

• Place applesauce in a 6-qt. slow cooker. Top with sweet potatoes; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and brown sugar., Place pork chops over potatoes; sprinkle with remaining salt and pepper. Spoon cranberry sauce over pork. Cook, covered, on low 6-8 hours or until pork and sweet potatoes are tender.

Steps:

• 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.

Steps:

• Put sweet potatoes in a large saucepan.
• Add enough water to cover the potatoes.
• Bring to a boil; cover and cook until potatoes are'fork' tender.
• Cool slightly.
• Combine water, sugar, and cranberries in a medium saucepan.
• Cook until cranberries pop.
• Preheat oven to 350 degrees.
• Grease a 13" X 9" X 2" baking dish.
• Layer the sweet potatoes, apple slices, and cooked cranberries in baking dish.
• Sprinkle with brown sugar, cinnamon, and butter.
• Pour water (or orange juice) over top.
• Last, the peacon halves on top.
• Bake in oven for 30 minutes or until tender.

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center sweet potatoes, apples and cranberries on sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with brown sugar. Combine butter and cinnamon; drizzle over brown sugar.
• Bring up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
• Bake 25 to 30 minutes on a cookie sheet or in a 13x9x2-inch dish OR GRILL 20 to 25 minutes in covered grill until sweet potatoes are tender.