A delightful slow-cooked dish combining the sweetness of potatoes with the tartness of cranberries, topped with crunchy walnuts.
Peel and cube the sweet potatoes into bite-sized pieces.
Cutting the sweet potatoes evenly ensures they cook at the same rate.
Core and dice the apple into small chunks.
Leave the apple skin on for added texture and nutrients.
Combine the sweet potatoes, cranberries, apple, cinnamon, nutmeg, and brown sugar in the slow cooker.
Mix the ingredients thoroughly to evenly distribute the spices and sugar.
Set the slow cooker to low and cook for 6-8 hours, stirring occasionally.
Stirring occasionally prevents sticking and ensures even cooking.
Toast the walnuts in a dry pan over medium heat until fragrant, about 3-5 minutes.
Keep an eye on the walnuts to prevent burning; stir frequently.
Serve the sweet potato mixture in a serving dish and sprinkle with toasted walnuts.
Add the walnuts just before serving to maintain their crunch.
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